Roasted Asian Wild Salmon
a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, OD
Available at Golden Vision Clinic
- ¼ cup Asian dark vinegar or rice vinegar
- 2 garlic cloves, minced
- 1 Tbsp fresh ginger, finely minced
- ½ tsp wasabi paste
- 1 tsp dark sesame oil
- 1 Tbsp extra virgin olive oil
- 2 Tbsp low-sodium tamari or soy sauce
- 4 wild-caught salmon fillets (4-6 oz each), pin-bones removed
- 1 Tbsp extra virgin olive oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 8 oz buckwheat soba noodles
- 2 tsp dark sesame oil
- 1 Tbsp black sesame seeds
- 2 Tbsp cilantro or parsley chopped
- 2 scallions, chopped
- For the marinade, add the first 7 ingredients to a small bowl and stir to combine
- Place the salmon fillets in a small glass dish and cover with half the marinade. Refrigerate for 30 minutes.
- Preheat over to 400°F. Place marinated salmon in a lightly greased baking dish and pour the remaining half of the marinade over fillets.
- Preheat a skillet to medium. Add the olive oil quickly followed by the bell peppers. Sauté until crisp tender, 6-8 minutes. Set aside
- Bring 3 quarts of water to a rolling boil. Add noodles and stir. Simmer for 6-7 minutes. Drain; toss with sesame oil, black sesame seeds and the reserved bell pepper.
- Plate soba noodles and vegetables. Top with salmon. Garnish with scallions and cilantro.
SERVES 4
Omega 3 ● 2927mcg
Vitamin C ● 177%DV
Zinc ● 16%DV
Vitamin C ● 177%DV
Zinc ● 16%DV
MAKES 9 ½ CUPS ● 22 SERVINGS