Originally, this recipe calls for green beans. I had some fresh broccoli that I needed to use up as well so I used a mix. The glaze can be a bit intense so use it sparingly at first. Overall a simply and tasty meal.
- 3 tablespoons plus 1/2 cup soy sauce
- 2 tablespoons rice wine or sherry
- 1 tablespoon finely grated ginger
- 1 clove garlic, minced
- 4 6-ounce pieces skinless salmon fillet
- 1/4 cup rice vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 2 tablespoons sliced scallions
- 6 ounces soba noodles
- 8 ounces small green beans and broccoli mix
In a shallow dish, combine 3 tablespoons of the soy sauce, 1 tablespoon rice wine, the ginger, and garlic. Add the salmon, turn to coat, and marinate for 10 minutes.
In a saucepan over medium-high heat, combine the vinegar, lemon juice, sugar, and remaining ½ cup soy sauce and 1 tablespoon rice wine. Bring to a boil.
Reduce heat and simmer until ⅓ cup of sauce remains, about 3 minutes.
Fill a large saucepan fitted with a steamer basket with 1 inch of water. Remove the salmon from the marinade and place in basket. Scatter scallions over salmon. Steam, covered, until salmon is opaque throughout, 4 to 6 minutes.
Meanwhile, cook the noodles according to the package directions, adding the veg for the last 3 minutes of cooking.
Serve the salmon over the noodles and beans and drizzle with the glaze.