Hoisin Baked Salmon on Soba Noodles

This is what we had for dinner tonight. It had a very good flavor using some of my favorite Asian ingredients, and our family loves Salmon, though we don't have it often because it's expensive. This is a good way to be able to serve smaller pieces, though, without the pieces seeming skimpy. The total cost for the meal is about $7.50, which is more than my $5.00 goal, but pretty good for a seafood meal.

I've combined a couple of different recipes here to create this "noodle bowl" meal. The complete recipe is printed at the bottom of the post.

These are the special Asian ingredients, which I usually have on hand because I do an Asian meal a couple times a month or more. Soba noodles, Rice Vinegar, Sesame Oil, Soy Sauce, Hoisin Sauce, and Garlic Chili Sauce (hubby calls it "Angry Chicken Sauce" and puts it on everything!)

For the meal you'll also need a Salmon fillet, and some vegetables for the noodles. I like to use what I have for things like this, so today I used a bag of frozen broccoli and some home-canned green beans.

First, make the Hoisin sauce for the Salmon. In a cup, measure out the Hoisin. As you can see, it's more of a paste, so the other things we add are to make it more sauce-like. Then add some soy sauce and a few drops of sesame oil.

Next comes a few squirts of the garlic chili sauce. This will be at your discretion- more if you like things spicy, less if not so much.

Then just pour it on your fillet which should be on a baking sheet or in a baking dish. Put it in the oven at 375 degrees for 10-15 minutes or until it flakes with a fork.

Start the water to boil for the noodles.

To make the sauce for the noodles, I use the cup I made the hoisin sauce in and measure 1/4 cup rice vinegar into a small saucepan. Then I add a little white wine, lemon juice, and 1/2 cup soy sauce.

To this mixture, add a tablespoon of sugar and a tablespoon of the Hoisin sauce. Stir well and bring to a boil on the stove.

Let it boil for about 3 minutes to reduce and thicken a bit. Boil the noodles according to package directions at the same time.

If I'm using frozen vegetables, I add them to the boiling noodles for the last few minutes of cooking (another option would be to stir-fry some fresh vegetables while the noodles cook).

Drain the noodles and vegetables and mix with a little sesame oil to keep from sticking. Place the noodles in 4 individual bowls, and top with any other vegetables you are using (could be stir-fried, or tonight, heated green beans). Lastly top with a piece of the cooked salmon fillet, and drizzle with the sauce, spliting the sauce evenly between the bowls.

This qualifies as cottage food: easy, flexible enough to use what you have, and yummy!

Hoisin Baked Salmon on Soba Noodles

• 1 lb. Salmon fillet

For Salmon Sauce:

• 2 TB Hoisin Sauce
• 2 tsp. soy sauce
• Few drops sesame oil
• 1/4 tsp. garlic chili paste (or hot sauce) - or to taste

For Noodles:

• 1 lb. soba or wheat noodles
• 1/4 cup rice vinegar
• 2 TB lemon juice
• 1 TB white wine
• 1/2 cup soy sauce
• 1 TB sugar
• 1 TB Hoisin sauce
• Choice of vegetables: frozen to boil with noodles, or fresh to stir-fry.

1. Place salmon on a baking sheet and heat oven to 375 degrees. Start large pot of water boiling for the noodles.
2. Mix together the ingredients for the salmon sauce in a cup measure. Pour over the salmon, brushing to spread evenly. Bake for 10-15 minutes until fish flakes easily with a fork.
3. Mix in a small saucepan the sauce for the noodles: vinegar, lemon juice, wine, soy, sugar, and hoisin. Bring to a boil and let boil for about 3 minutes to reduce a bit.
4. Meanwhile, add noodles to boiling water. During last minutes of cooking, add frozen vegetables, if using. Alternately, stir-fry a selection of vegetables in a pan while the noodles and sauce boil.
5. Drain noodles, add a few drops of sesame oil and mix. Divide noodles between 4 bowls. Top with other vegetables (if using) and piece of the salmon fillet.
6. Divide the noodle sauce between the bowls, spooning it over the salmon and the noodle/vegetable mixture. Serve immediately.

Makes 4 servings

Jami