Honey Soy Salmon Soba Bowl

The perfect bowl for a quick dinner! Caramelized salmon in a sweet and tangy honey garlic sauce with soy sauce and ginger. Served over creamy tahini soba noodles with roasted shiitake mushrooms and pickled veggies.

Ingredients

Ingredients
Servings:
Salmon
ml
Soy Sauce
g
Honey
tbsp
Gochujang
cm
Fresh Ginger
g
Salmon
tbsp
Olive Oil
g
Shiitake Mushrooms
Salt & Pepper to taste
Soba Noodles
g
Soba Noodles
ml
Soy Sauce
g
Tahini Paste
tbsp
Sesame Oil
cm
Fresh Ginger
Spring Onion
tsp
Red Pepper Flakes
tsp
Sesame Seeds
Pickled Veggies
Carrots
Cucumber
tsp
Kosher Salt
tbsp
Caster Sugar
ml
Rice Vinegar
tbsp
Toasted Sesame Oil
ml
Tepid Water

Instructions

Preparing In The Kitchen
  1. Peel the carrots and cucumber and cut into thin sticks. Mix the rice vinegar, sesame oil, sugar, and salt in a bowl. Add the vegetables and let them sit for at least an hour.
  2. Peel and finely mince the garlic cloves and ginger. Preheat the oven to 200 ºC. In a baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit.
  3. Wash the shiitake mushrooms, pat dry and cut into slices. Prepare a baking sheet with parchment paper. On a baking sheet, toss together the mushrooms, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the mushrooms are crisp on the outside.
  4. Bake the salmon in the oven for about 15-18 minutes, until the salmon reaches desired doneness. Spoon the sauce over the salmon and switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening.
  5. In the meantime, bring a pot of water to a boil, scoop out and reserve around 30 ml hot water. Prepare the noodles according to package directions and drain.
  6. For the sauce, peel and grate the ginger. Wash the spring onions and cut into fine slices. In a glass jar, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and the reserved hot water until combined. Toss the noodles with the sauce and mix.
  7. Divide the noodles between bowls. Top with salmon, roasted mushrooms, green onions, pickled veggies, and sesame seeds. Spoon any remaining sauce over the salmon.

Preparing In The Kitchen
  1. Peel the carrots and cucumber and cut into thin sticks. Mix the rice vinegar, sesame oil, sugar, and salt in a bowl. Add the vegetables and let them sit for at least an hour.
  2. Peel and finely mince the garlic cloves and ginger. Preheat the oven to 200 ºC. In a baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit.
  3. Wash the shiitake mushrooms, pat dry and cut into slices. Prepare a baking sheet with parchment paper. On a baking sheet, toss together the mushrooms, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the mushrooms are crisp on the outside.
  4. Bake the salmon in the oven for about 15-18 minutes, until the salmon reaches desired doneness. Spoon the sauce over the salmon and switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening.
  5. In the meantime, bring a pot of water to a boil, scoop out and reserve around 30 ml hot water. Prepare the noodles according to package directions and drain.
  6. For the sauce, peel and grate the ginger. Wash the spring onions and cut into fine slices. In a glass jar, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and the reserved hot water until combined. Toss the noodles with the sauce and mix.
  7. Divide the noodles between bowls. Top with salmon, roasted mushrooms, green onions, pickled veggies, and sesame seeds. Spoon any remaining sauce over the salmon.

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