Ingredients
Method
- Whisk together 1/3 cup tamari, lime zest, lime juice, 2 tablespoons honey, grated ginger, minced garlic, and red pepper flakes for the salmon marinade. Place the salmon, skin-side up, in the marinade and refrigerate for 30 minutes. Preheat oven to 400°F. Pour off marinade, flip salmon, and bake for 15 minutes.
- Meanwhile, cook soba noodles in boiling water for 2-4 minutes until al dente. Rinse with cool water to stop cooking.
- Whisk together 1/3 cup tamari and 1 tablespoon honey for the stir-fry sauce; set aside.
- In a large skillet, heat 1 tablespoon coconut oil over medium heat. Add 1 teaspoon grated ginger, 1 clove minced garlic, and sliced scallions; cook for 1 minute until fragrant. Add sliced mushrooms and cook for 2-3 minutes. Then add red bell pepper and cook for another 3-4 minutes. Finally, add the cooked noodles and shredded cabbage.
- Pour in the stir-fry sauce and toss to combine using tongs. Cook until noodles are hot and cabbage is slightly wilted.
- Serve the stir-fry topped with the baked salmon. Enjoy immediately!
Notes
- Don't overcook the salmon; check for an internal temperature of 145°F (63°C) for perfect flakiness.
- For crispier vegetables, cook them quickly over higher heat before adding the noodles and sauce.
- Store leftover salmon stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For crispier vegetables, cook them quickly over higher heat before adding the noodles and sauce.
- Store leftover salmon stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.