Salmon and Soba

The other night I splurged on a beautiful piece of wild Alaskan salmon, and paired it with 100% buckwheat soba noodles, shitakes, spinach, carrots, and peas.  It was a refined dish, with delicate and earthy flavors, yet pretty simple to make.  Soba noodles are usually made from a combination of buckwheat flour (which is totally gluten free) and regular wheat flour (totally not gluten free), but you can find 100% buckwheat soba noodles at Whole Foods.  If you still can't find it, you can also use rice noodles instead for this dish.  Enjoy this recipe!

Ingredients

• 1 fresh piece of salmon that serves 2 people
• 1 package of 100% buckwheat soba noodles (check ingredients!)
• 1 cup of shitake mushrooms
• 1 carrot 
• 1 bag of baby spinach
• 1 cup of peas or edamame beans
• 4 gloves of garlic, crushed
• 2 tsps of freshly grated ginger
• 2 tbs of wheat free soy sauce/tamari
• 1 tbs of umeboeshi vinegar
• 2 tsps of miso paste
• 1tsp of sesame oil
• 1/2 tb of sesame seeds

Directions

1. In a bowl, mix together the ginger, one clove of the garlic, soy sauce, vinegar, miso, and sesame oil.  Let sit and marinate.  
2. Boil soba noodles in a pot of water according to directions on package, only takes about 8 minutes!  Rinse well in colander.
3. While noodles cook, slice up the shitake mushrooms and carrots.  Saute with the rest of the garlic in olive oil on medium heat until soften.  Add the peas and spinach at the last minute.  
4. Saute the salmon in a pan (cast iron is nice), with olive oil for about 5 minutes on each side, depending on how thick it is.  It will be done when flesh turns a light shade of pink.  
5. In a serving bowl mix together the sauce and noodles, add the vegetables and top with salmon.  
6. Sprinkle sesame seeds on top and enjoy!