Salmon Teriyaki and Soba Noodles with Edamame and Chile

Simple, satisfying and healthy – this recipe is versatile, too.  The salmon can be substituted with another fish, such as halibut or sea bass.  Alternatively, try using chicken.  The soba noodles are delicious and good on their own as a salad or light pasta dish.  Feel free to add other vegetables to the noodles such as broccoli, carrot matchsticks, or lightly sautéed spinach.  Be creative and enjoy.

Serves 4

Salmon Teriyaki:

4 salmon fillets
3 tablespoons soy sauce
3 tablespoons mirin
1 tablespoon olive oil
Fresh coriander/cilantro leaves

Combine the salmon, soy sauce and mirin in a shallow bowl.  Coat the salmon well.  Marinate in the refrigerator up to 2 hours.
Heat oil in a skillet.  Remove salmon from marinade.  Add salmon skin-side down.  Cook 2 minutes.  Turn over and cook another 2 minutes.  Season with salt and pepper.  Arrange on plate with Soba Noodles with Edamame and Chile.  Garnish with fresh coriander leaves.

Soba Noodles with Edamame and Chile:

250 grams Soba Noodles
2 teaspoons toasted sesame oil
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon grated fresh ginger
6 green onions/scallions, ends trimmed, thinly sliced horizontally
1 cup frozen edamame beans, thawed
1 sweet pepper, stemmed, seeded, cut in matchsticks
1 red or green chile, stemmed, seeded, sliced thin
1 tablespoon oyster sauce
Juice of 1/2 lime, about 1 tablespoon
1/4 cup fresh coriander/cilantro leaves

Cook the noodles according to package instructions.  Drain and refresh under cold water.  Toss with 1 teaspoon sesame oil.  Set aside.
Heat one tablespoon olive oil in a skillet.  Add garlic and ginger.  Sauté until fragrant, about 1 minute.  Add edamame beans and sweet pepper.  Sauté briefly to cook through and brighten, about 2 minutes.  Add noodles, chile pepper, oyster sauce, lime juice and coriander leaves.  Toss to combine.  Serve garnished with fresh coriander leaves.