Ginger-Soy Glazed Salmon with Broccoli Rabe & Soba Noodles

Ginger-Soy Glazed Salmon

with Broccoli Rabe & Soba Noodles

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 625 Cals/serving

For this recipe, you’ll use flavorful, decadent black bean paste. But not the black beans you’re thinking of! This paste is made from soybeans that are salted and fermented then puréed with garlic. Black soybeans are one of the oldest known foods made from soybeans. Here, they form the base of a tangy, zesty glaze for salmon.

Get Cooking
fresh
ingredients
Ginger-Soy Glazed Salmon with Broccoli Rabe & Soba Noodles
Title
  • 5 oz Broccoli Rabe
  • 2 Skin-On Salmon Fillets
  • 2 cloves Garlic
  • 2 Scallions
  • 1 1-Inch Piece Ginger
  • 1 bunch Cilantro
  • 1 Lime
  • 8 oz Soba Noodles
  • 3 Tbsps Black Bean Garlic Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sriracha
  • 1 tsp White Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the broccoli rabe, separating the stems and leaves. Remove the salmon from the refrigerator to bring to room temperature. Peel and mince the ginger and garlic. Thinly slice the scallions on an angle, separating the white and green parts. Pick the cilantro leaves off the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the peel to get 2 teaspoons of lime zest. Quarter the lime.
Cook the noodles & make the sauce:
2 Cook the noodles & make the sauce:
Once the water is boiling, add the soba noodles and cook 4 to 5 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. In a small bowl, whisk together the black bean garlic sauce, sesame oil, lime zest, the juice of 2 lime wedges, ½ cup of water and as much sriracha as you’d like, depending on how spicy you’d like the dish to be.
Cook the salmon:
3 Cook the salmon:
Pat the salmon fillets dry and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the fillets to the pan, skin side down first, and cook 3 to 5 minutes per side, or until the skin is crispy and the fish is cooked to your desired degree of doneness. (Loosely cover the pan with aluminum foil to help the salmon cook faster.) Transfer the fish to a plate and lightly cover with foil. Wipe out the pan.
Make the ginger-soy glaze:
4 Make the ginger-soy glaze:
In the same pan used to cook the fish, heat 2 teaspoons of oil on medium-high until hot. Add the ginger, garlic, white parts of the scallions and broccoli rabe stems. Cook, stirring frequently, 1 to 2 minutes, or until the rabe has softened. Add in the sauce from step 2 and simmer for 1 to 2 minutes, or until slightly thickened.
Glaze the salmon:
5 Glaze the salmon:
Add the cooked salmon to the pan of glaze, skin side down. Cook 1 to 2 minutes, spooning the sauce over the salmon to completely glaze it. Transfer the glazed fish to a plate and set aside in a warm place while you finish cooking.
Finish & plate your dish:
6 Finish & plate your dish:
Add the broccoli rabe leaves to the pan of glazed fish and cook 30 seconds to 1 minute, or until slightly wilted. Rinse the cooked soba noodles under water to loosen them, then add the noodles to the pan. Cook 1 to 2 minutes, or until thoroughly coated. To plate your dish, divide the noodle-broccoli rabe mixture between 2 dishes and top with the salmon. Garnish with the white sesame seeds, green parts of the scallions, cilantro and remaining lime wedges. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Ginger-Soy Glazed Salmon

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the broccoli rabe, separating the stems and leaves. Remove the salmon from the refrigerator to bring to room temperature. Peel and mince the ginger and garlic. Thinly slice the scallions on an angle, separating the white and green parts. Pick the cilantro leaves off the stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the peel to get 2 teaspoons of lime zest. Quarter the lime.
2 Cook the noodles & make the sauce:
Once the water is boiling, add the soba noodles and cook 4 to 5 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. In a small bowl, whisk together the black bean garlic sauce, sesame oil, lime zest, the juice of 2 lime wedges, ½ cup of water and as much sriracha as you’d like, depending on how spicy you’d like the dish to be.
Cook the noodles & make the sauce:
Cook the salmon:
3 Cook the salmon:
Pat the salmon fillets dry and season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the fillets to the pan, skin side down first, and cook 3 to 5 minutes per side, or until the skin is crispy and the fish is cooked to your desired degree of doneness. (Loosely cover the pan with aluminum foil to help the salmon cook faster.) Transfer the fish to a plate and lightly cover with foil. Wipe out the pan.
4 Make the ginger-soy glaze:
In the same pan used to cook the fish, heat 2 teaspoons of oil on medium-high until hot. Add the ginger, garlic, white parts of the scallions and broccoli rabe stems. Cook, stirring frequently, 1 to 2 minutes, or until the rabe has softened. Add in the sauce from step 2 and simmer for 1 to 2 minutes, or until slightly thickened.
Make the ginger-soy glaze:
Glaze the salmon:
5 Glaze the salmon:
Add the cooked salmon to the pan of glaze, skin side down. Cook 1 to 2 minutes, spooning the sauce over the salmon to completely glaze it. Transfer the glazed fish to a plate and set aside in a warm place while you finish cooking.
6 Finish & plate your dish:
Add the broccoli rabe leaves to the pan of glazed fish and cook 30 seconds to 1 minute, or until slightly wilted. Rinse the cooked soba noodles under water to loosen them, then add the noodles to the pan. Cook 1 to 2 minutes, or until thoroughly coated. To plate your dish, divide the noodle-broccoli rabe mixture between 2 dishes and top with the salmon. Garnish with the white sesame seeds, green parts of the scallions, cilantro and remaining lime wedges. Enjoy!
Finish & plate your dish: