Salmon is one of those foods that you really don’t need to fuss over in order for it to taste amazing. I could eat it day after day and never get tired of. Fish, especially salmon, is very good for you as it is loaded with omega-3 fatty acids, which will help you reduce cholesterol. So, why not replace any meat with salmon at least once a week? Especially when we’re talking about THIS salmon…
This baked teriyaki salmon is one of my favourite ways of preparing fish. Slightly sweet, slightly gingery – I love the way it tastes! Teriyaki sauce works particularly well with salmon creating a mouth-watering flavor that is simply outstanding and highly addictive.
I served this dish with Soba noodles, grilled asparagus and fresh avocado. I just recently discovered soba noodles myself and, let me tell you, they are your best friend if you need to get dinner on the table fast. Soba noodles are made with both wheat flour and buckwheat flour. They cook fast, hold their shape well and have a lovely silky, slightly chewy texture. Teriyaki salmon paired with soba noodles, tender-crisp asparagus and fresh avocado is to die for! Trust me, this is a perfect healthy meal for your family. Enjoy!
- 5 oz. (140g) Soba noodles
- 1 tablespoon sesame oil
- juice from 1/2 lime
- 1/2 avocado , sliced
- 6-8 asparagus spears , woody ends trimmed
- salt and freshly ground black pepper , to taste
- olive oil
- sesame seeds , for garnish
Preheat oven to 400 degrees F. Line a baking dish with foil and spray the foil with non-stick cooking spray. Set aside.
In a small saucepan, whisk together teriyaki sauce, honey, soy sauce, ginger, garlic powder, lime juice, and sesame oil. Bring mixture to boil, and cook for 1-2 minutes, stirring frequently. Remove from heat and allow to cool slightly. Place salmon in baking dish and brush tops with plenty of the teriyaki mixture. Bake for 15-20 minutes, or until salmon easily flakes with fork.
While salmon is cooking, prepare the noodles and asparagus. Cook the soba noodles according to the package directions. Drain in colander, then rinse under cold running water. In a small bowl, whisk together sesame oil, lime juice, salt and pepper. In a medium bowl, toss the soba noodles, 1 tablespoon of sesame seeds and vinaigrette.
Heat a grill pan over medium heat; coat with cooking spray. Brush the asparagus with olive oil and season with salt and pepper. Cook the asparagus for 3-4 minutes then flip and cook for another 2-3 minutes, or until tender-crisp.
Divide noodles among two serving plates. Top with asparagus, avocado and salmon. Garnish with chives and sesame seeds. Serve immediately.