Gluten-Free Soba Noodles with Teriyaki Salmon
By: Leah Rodrigues
Published: March 7, 2012

Soba noodles with teriyaki salmon is a delicious Japanese dinner that can be made any night of the week.  Soba noodles are made from buckwheat flour and are gluten-free.  They can be enjoyed cold in a salad or warm in a soup, as it is served here.  The salmon filets are marinated in teriyaki sauce made with sake, soy sauce, mirin (rice wine) and sugar.  If you have bottled teriyaki sauce on hand, feel free to use that instead.  If you are not a fan of fish, this recipe can easily be applied to tofu or chicken.  Soba noodles with teriyaki salmon is a nice change from your routine dinner dishes.
Soba Noodles with Teriyaki Salmon
Ingredients:



250-300 g Salmon filet/loin
1 tablespoon Sake
4 tablespoon Soy sauce (make sure it's a gluten-free brand)
4 tablespoon Mirin
2 tablespoon Sugar
1 tablespoon Vegetable oil
500 ml Water,
7 g Dried kombu (seaweed/kelp),
2 Rolls Soba,
1/4  Goji berries
1-2 teaspoon Sesame seeds
 
Directions:
 








To make kombu dashi, soak the dried kelp/seaweed in water for 2 hours. Put the kombu and water in a cooking pot. Put on medium heat. Turn off the heat when the water comes to a boil. Then, remove the kombu with a strainer. The remaining liquid is your kombu dashi. You can leave some kombu in the soup.


   
Cook the soba noodles according to the packet. Drain and set aside.


   
To make teriyaki salmon, marinate salmon filet/loin with sake, soya sauce, mirin, and sugar.


   
Heat up a pan with oil. Put the skin side down and cook for 3 minutes or until crispy. Turn and cook the other side for another 2-3 minutes. Pour any remaining sauce.


   
Remove from heat. Drizzle any remaining sauce from the frying pan.


   
To serve the soba, heat up the broth. In a bowl, serve good portion of Soba noodles. Lardle good amount of kombu dashi over the noodles. Garnish with goji berries if desired. Place the teriyaki salmon on top of the noodles. Sprinkle with some toasted sesame seeds.

To make kombu dashi, soak the dried kelp/seaweed in water for 2 hours. Put the kombu and water in a cooking pot. Put on medium heat. Turn off the heat when the water comes to a boil. Then, remove the kombu with a strainer. The remaining liquid is your kombu dashi. You can leave some kombu in the soup.


     
Cook the soba noodles according to the packet. Drain and set aside.


     
To make teriyaki salmon, marinate salmon filet/loin with sake, soya sauce, mirin, and sugar.


     
Heat up a pan with oil. Put the skin side down and cook for 3 minutes or until crispy. Turn and cook the other side for another 2-3 minutes. Pour any remaining sauce.


     
Remove from heat. Drizzle any remaining sauce from the frying pan.


     
To serve the soba, heat up the broth. In a bowl, serve good portion of Soba noodles. Lardle good amount of kombu dashi over the noodles. Garnish with goji berries if desired. Place the teriyaki salmon on top of the noodles. Sprinkle with some toasted sesame seeds.