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Meaningful Eats

Honey Lime Salmon and Soba Noodle Stir-Fry

This is a light, flavorful and healthy meal that will leave you feeling good. The salmon marinade is delicious in many other dishes too! 
Course Main Course
Cuisine Asian
Keyword gluten free salmon stir fry, honey lime salmon recipe, salmon stir fry, soba noodle stir fry
Prep Time 10 minutes
Cook Time 20 minutes
Marinading time 30 minutes
Total Time 30 minutes
Servings 4 servings
Author Erin Collins

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!

Notes

Be sure to use gluten-free soy sauce (tamari) and to buy 100% buckwheat soba noodles to keep this dish gluten-free. I likeĀ King Soba 100% Buckwheat Noodles.

Nutrition

Calories: 524kcal | Carbohydrates: 65g | Protein: 39g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 1693mg | Potassium: 1117mg | Fiber: 2g | Sugar: 16g | Vitamin A: 15.4% | Vitamin C: 47% | Calcium: 8% | Iron: 22.7%