Light Lunch - Korean Marinade Salmon and Soba Noodles

Still on the healthy food note I'd like to share a recipe of marinated salmon with simple soba noodles in vegetable broth.

I love noodles. No, the truth is I just adore them. Especially in soup stock. It's probably the most light and nutritious meal one can ever have.

I also love walking around in the centre of London, around the National Gallery, Picadilly Circus and Leicester Square and invading the food shops in China town. The range of products one an find there is amazing!

My favourite store is the New Loon Moon supermarket located on Gerard street and I especially like its upper store dedicated to Korean and Japanese stuff mainly. Last time I bought a bulgogi marinade with ear puree - which is a traditional marinade for bbq meat. It was delicious!

Now as I know how good it tastes I am decided to find a recipe and make it from scratch, but let's face it, although not entirely good for your health pre-cooked sauces and seasoning save time. The time saved does not always come from cooking but for the time needed to go and source all the necessary ingredients for them - and these ingredients can be really specific at times.

Let me tell you, the marinade is both great on beef as well on salmon! Tried and proved!

I chose buckwheat soba noodles for this meal. Buckwheat is similar to wheat but does not contain gluten, is rich in B vitamins, iron and calcium among other.

Besides, soba noodles are delicious!

Products:

(5-6 servings)

1 large salmon fillet (400 gr)

1/2 jar bulgogi marinade with pear puree

1 red onion coarsely chopped

side:

1 ramiro pepper

1 banana shallot

noodles:

soba noodles

for the broth:

1 tbsp soy sauce

1 piece fresh ginger 2 cm long

2 cloves garlic

1 celery heart stalk and some leaves

vegetable stock

Method:

Start the day before by cutting the salmon fillet into large cubes and cover in the marinade. Refrigerate overnight.

*You can make salmon skewers as well.

Heat a little bit of oil in a pan and fry the salmon from all sides. If using salmon skewers barbeque until ready.

Heat the vegetable stock and add the chopped ginger, garlic, chopped celery stalks and soy sauce. Bring to the boil, add the noodles and simmer until ready. Garnish with the celery leaves.

For the side dish - in the same pan where the salmon was fried add the chopped banana shallots and chopped red pepper and sautee until ready - 7-8 minutes.

Serve and enjoy!