While in the grocery store last week, out of the corner of my eye, I spotted an interesting marinade. A.1. has a Ginger Teriyaki marinade and my thoughts immediately went to the idea of salmon over soba noodles with some kind of veggie. This week at the store, while the salmon is at home happily marinating away, I decided I'd go with a bag of broccoli slaw. That's another item I've always wanted to experiment with, but never have. Broccoli slaw is a mix of shredded broccoli, cabbage and carrots. If you've never tried soba noodles, please do. They complimented the lightly cooked vegetables perfectly. I hope you enjoy this one.
2/3 cup A.1. Ginger Teriyaki marinade + 3 T.
4 - 4 oz. Salmon fillets
2 T. olive oil, divided
12 oz. bag broccoli slaw
8 oz. sliced mushrooms
8 oz. diced water chestnuts, drained
3 green onions, sliced thinly on diagonal
2 cloves garlic, minced
½ t. red pepper flakes
5 oz. soba (buckwheat) noodles, cooked according to package directions and drained
In a large, resealable plastic bag, place 2/3 cup of marinade and salmon fillets. Marinate at least 1 hour.
Heat 1 T. olive oil in large skillet over medium high heat. Quickly saute broccoli slaw and mushrooms for about 3 minutes. Add water chestnuts, green onions, garlic, salt to taste and red pepper flakes. Remove from heat.
In a medium skillet, heat 1 T. olive oil over high heat until it shimmers. Remove salmon from marinade and quickly cook until browned on both sides. Remove to a plate and set aside.
Return veggie mixture to medium high heat and add cooked soba noodles. Mix together well and add the remaining 3 T. marinade. Let cook for about one minute and remove from heat. Plate veggie/noodle mixture, place one salmon filet on each plate and drizzle with sesame oil. Top with additional thinly sliced green onions.