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!
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.
Serve the salmon, plain noodles, and chopped carrots separately on a plate with the sauce on the side for dipping.
Swap whole wheat noodles for soba if you prefer.