Teriyaki salmon on sesame soba noodle salad

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Mari Loewen, Photography Jerry Grajewski

There is something so undeniably delicious about the taste of ginger, brown sugar and soy caramelized onto a beautiful salmon flank. And salmon is one of the healthiest fish you can eat. Perfect for a quick and easy, delicious dinner.

Ingredients

Salmon

⅔ cup Tamari soy sauce

⅔ cup mirin

3 tablespoons rice vinegar

3 tablespoons brown sugar

1 ½ tablespoons ginger, peeled, minced

1 side wild salmon, skin and pin bones removed

Canola oil, for grilling

Soba noodle salad

1 (½ lb) package Soba noodles

2 tablespoon tahini

1 tablespoon soy sauce

2 teaspoons mirin

2 teaspoons rice vinegar

1 teaspoon honey

1 teaspoon sesame oil

1 teaspoon ginger, peeled, minced

3 green onions, thinly sliced

½ English cucumber, julienned

1 tablespoon toasted sesame seeds, to garnish

Make it easier–shop our Amazon store

Preparation

For noodle salad, in large pot of boiling water, cook noodles for 3-4 minutes or according to package directions. Drain and rinse well under cold running water. In large bowl, combine tahini, soy sauce, mirin, rice vinegar, honey, sesame oil and ginger. Whisk to combine. Toss rinsed noodles in dressing. On large platter, arrange noodles and cucumber.

For salmon, combine soy, mirin, vinegar, brown sugar and ginger in a container large enough to hold the side of salmon. Marinate 30 minutes in the fridge. Preheat grill to high. Remove salmon from marinade and pat dry. Lightly oil grill. Cook salmon for 3-4 minutes until well seared. Using large spatula, flip salmon in one motion and cook another 3-5 minutes. Remove and place on noodle salad. Garnish with toasted sesame seeds.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Cinnamon pull-apart bread
Next

Lamb Chops With Salsa Verde