Roasted Asian Wild Salmon

a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, ODAvailable 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
  1. For the marinade, add the first 7 ingredients to a small bowl and stir to combine
  2. Place the salmon fillets in a small glass dish and cover with half the marinade. Refrigerate for 30 minutes.
  3. Preheat over to 400°F. Place marinated salmon in a lightly greased baking dish and pour the remaining half of the marinade over fillets.
  4. Preheat a skillet to medium. Add the olive oil quickly followed by the bell peppers. Sauté until crisp tender, 6-8 minutes. Set aside
  5. 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.
  6. Plate soba noodles and vegetables. Top with salmon. Garnish with scallions and cilantro.


Omega 3 ● 2927mcg
Vitamin C ● 177%DV
Zinc ● 16%DV