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Ginger-Soy Glazed Salmon
with Broccoli Rabe & Soba Noodles
Makes
2 Servings
Nutrition
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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.
Tools from the Test Kitchen
Ingredients
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5 Ounces Broccoli Rabe
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2 Skin-On Salmon Fillets
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2 Cloves Garlic
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2 Scallions
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1 1-Inch Piece Ginger
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1 Bunch Cilantro
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1 Lime
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8 Ounces Soba Noodles
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3 Tablespoons Black Bean Garlic Sauce
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1 Tablespoon Sesame Oil
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1 Tablespoon Sriracha
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1 Teaspoon White Sesame Seeds
Instructions
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.
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.
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!
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.
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.
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!
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