Eating and actually enjoying salmon has been a food journey for me. I didn’t grow up eating salmon and until my early 20s was convinced I hated all fish. After learning about all the amazing health benefits of salmon, I decided to make it my goal to find ways to prepare and enjoy salmon. 5 years later I’m happy to say that I’ve arrived! I love a good piece of fish and am not afraid of making salmon at home.
Salmon is an anti-inflammatory powerhouse full of healthy fats and nutrients. When buying salmon look for wild Alaskan salmon. You’ll get far more health benefits than farmed salmon. I buy it at Costco and it’s great.
This honey lime marinade is my favorite for salmon. I sometimes make the salmon with that marinade and just serve it with roasted sweet potatoes. However, my kids love “stir-fry” noodles (and I love that it gets them to eat cabbage) and the flavors of this dish go so well together.
Look for 100% buckwheat soba noodles to keep this dish gluten-free. Soba noodles are such a treat if you haven’t tried them! You’d never guess they’re gluten-free.
During the 3rd trimester of pregnancy I tried to eat salmon twice a week. I still aim to eat it once a week and have come to love it. I also love this salmon recipe from food network and this Sweet and Spicy Pineapple Salmon from my blog years ago (still a good one). But for now, I can’t stop making this dish on repeat!
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Honey Lime Salmon and Soba Noodle Stir-Fry
Ingredients
For the salmon:
- 1/3 cup tamari, gluten-free soy sauce
- zest of 1 lime
- juice of 1 lime, about 1-2 tablespoons
- 2 tablespoons honey
- 2 teaspoons ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 3-4 salmon filets
For the stiry-fry sauce:
- 1/3 cup tamari, gluten-free soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 1/2 teaspoon sriracha or 1/4 teaspoon red pepper flakes
For the soba noodle stir-fry:
- 8 oz soba noodles
- 1-2 tablespoons coconut oil, or cooking oil of choice
- 1 tablespoon ginger, grater
- 2 cloves garlic, minced
- 6 scallions, white and green parts sliced
- 4 oz sliced shiitake or cremini mushrooms
- 1/2 red pepper, thinly sliced
- 2 cups shredded green cabbage
Instructions
- Whisk together all the ingredients for the salmon marinade. Place the salmon, skin-side up, in the marinade and let sit in the refrigerator for 30 minutes-4 hours. Preheat the oven to 400F. Pour off the marinade, flip the salmon then bake the salmon for 15 minutes (about 10 minutes per inch thick). Once cooked, remove the skin.
- Meanwhile, cook the soba noodles in boiling water for 2-4 minutes. (Don't overcook - check them at 2 minutes.) Rinse with cool water to stop the cooking. You may need to rinse the noodles again to get them to loosen up if they sit for a bit while you make the stir-fry.
- Whisk together the ingredients for the stir-fry sauce, set aside.
- In a large skillet, heat the coconut oil over medium heat. Add the ginger, garlic, and scallions. Cook for 1 minute until fragrant, then add the mushrooms. Cook for 2-3 minutes then add the red pepper. Cook for another 3-4 minutes then add the noodles and cabbage. Add the stir-fry sauce and toss to combine, using tongs if needed. Cook until the noodles are hot and the cabbage is slightly wilted.
- Serve topped with the salmon. Enjoy!
Recipe Notes
