A quick, simple marinade combines with juicy roasted salmon and luscious soba noodles for this amazingly flavorful bowl of goodness. Roasted Citrus Salmon Soba Noodle Bowls are the perfect dinner any night of the week!
Even if you’re not a fish lover, I think you’re going to love these bowls. And if you do love fish, this salmon-noodle-veggie combo is going to be your new best friend. It’s surprisingly easy to make, yet tastes like you ordered it at your favorite restaurant.
I myself am not a huge fish fan, but I’m trying to eat more of it and find that serving it atop a big bowl of citrusy, vegetable packed noodles makes the fish for dinner thing a whole lot more exciting (these Easy Fish Tacos are another of my favorite fish go-to recipes). And if you haven’t tried soba noodles yet, you’re in for a treat. They are earthy and chewy and just perfect with the rich salmon.
If you want to keep this dish gluten-free you’ll need to use 100% buckwheat soba noodles. Check the ingredients to be sure. They can be on the pricy side, though, so if gluten isn’t an issue for you feel free to use any type of noodles you like, such as whole wheat spaghetti. The marinade also calls for tamari, which is a naturally gluten-free soy sauce. You can find it at many well stocked grocery stores these days in the Asian or Ethnic foods aisle, but soy sauce can be used in its place if gluten isn’t an issue for you.
I’m telling you, these noodle bowls are so fresh and so satisfying you’ll want to add them into your regular rotation. Elle gobbled up her salmon and asked for seconds, and was perfectly happy to eat her soba on the side with a little drizzle of olive oil. I hope you’ll give this one a try soon!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve the salmon, plain noodles, and chopped carrots separately on a plate with the sauce on the side for dipping.
2 | Swap whole wheat noodles for soba if you prefer.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, and Refined Sugar-Free
Roasted Citrus Salmon Soba Noodle Bowls
For the Marinade
- 1 clove garlic grated or finely minced
- 1 teaspoon freshly grated ginger
- Zest and juice from 1 orange about 1 teaspoon zest and ¼ cup juice
- Zest and juice from 1 lime about 1 teaspoon zest and 2 tablespoons juice
- ¼ cup reduced-sodium gluten-free tamari*
- 2 teaspoons honey
- 3 tablespoons olive oil
For the Bowls
- 1 pound wild salmon
- 8- oz 100% buckwheat noodles**
- 2 large carrots thinly sliced or grated about 1 ½ cups
- 2 cups arugula
- 2 scallions thinly sliced
- Hot sauce to taste
- Make the marinade by whisking together the garlic, ginger, orange zest and juice, lime zest and juice, tamari, honey, and olive oil.
- Pour half the marinade (about ¼ cup) over the salmon in a shallow baking dish, toss to coat, then allow to marinate for 10 minutes. Save the other half of the marinade to dress the noodles.
- While the salmon marinates, bring a large pot of water to a boil. Boil the noodles according to package directions. Drain and set aside.
- Remove the salmon from the marinade, discarding any remaining marinade left in the dish. Place the fish, skin side down on a broiler pan. Place on the top rack of the oven and broil on high for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Toss the cooked noodles together with the remaining ¼ cup marinade. Add the carrots and arugula, tossing again to combine.
- Place the mixture into bowls, top with the broiled salmon, and sprinkle with scallions. Add additional tamari and hot sauce to taste.