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Prep
Difficulty
Medium
Time
Estimate
30 mins
Marinade the salmon, even the night before. Prepare the carrots, garlic and bok choy for their dishes. Blanch the collard greens. Save the hot, boiling water for the soba noodles and cook those next. Use two skillets, start with the salmon in one skillet. The bok choy can saute in the other. Toss the soba noodles with the sesame. Simmer down the marinade and serve the sauce drizzled over everything.
Salmon is soaked in a flavorful asian ginger marinade and then wrapped in dark flat leaves, such as collards. It is then steamed in its marinade and then the sauce is reduced to be drizzled across. We used Summerfest Komatsuna greens, but collard greens are more available. Please note: If you are squeamish about fish skin, feel free to cut it off. We happen to love it and keep it on as a little flavor booster.
Lightly pan fried in a splash of garlicky oil, bok choy is perfect alongside fish or most Asian cuisine. Start with a cool pan and the garlic will penetrate the oil even more without burning. Finish with a splash of soy sauce, fish sauce or a pinch of salt.
Enjoy these slick noodles with any stir fry of vegetables. This dish is especially popular during Chinese New Year when the long noodles symbolize a long life— just beware not to break any of them and ruin your chances. For a gluten-free option use brown-rice or Asian rice noodles.
