Sesame-Ginger Soba with Salmon

This sesame-ginger soba with salmon is a perfect example of how food can support the body’s fight against inflammation and disease. Salmon, rich in omega-3 fatty acids, is known for its anti-inflammatory properties and its ability to promote heart and brain health. The ginger and sesame in the dish offer additional benefits — ginger is known for its anti-inflammatory and digestive-supporting effects, while sesame seeds provide antioxidants that promote overall health.

Together, these ingredients create a flavorful and health-boosting combination that nourishes both the body and soul on the path to healing and comes together easily!

What is soba?

Soba is a type of Japanese noodle made primarily from buckwheat flour — it has a nutty flavor and it’s firm, with just a slight chew. While some soba noodles are made with 100% buckwheat flour, others have a blend of buckwheat and wheat flour which give it more of a chew. If you’re gluten-free watchout for the wheat flour versions!

I used (for 2):

• 2 servings of soba or alt noodles (i used brown rice + millet noodles for mom!)
• 2 4-oz wild salmon fillets
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1/2 tsp chili flakes
• 1/8 tsp monk fruit sweetener
• 1 tsp roasted white sesame seeds
• pinch of salt
• garnish: roasted sesame seeds
• vegetables: spinach, cucumbers

To Make Sesame-Ginger Soba:

• cook soba per package instructions. drain, rinse under cold water, and set aside
• season salmon fillets with salt and pepper and air fry at 400F for ~8 minutes, or bake at 400F for ~12 minutes.
• in a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, chili flakes, monkfruit sweetener, and a pinch of salt. adjust to taste
• toss the soba noodles with the sesame-ginger sauce, divide noodles and salmon between two bowls
• top with sesame seeds and serve with vegetables of choice