Good Real Food

First, the pictures:

This was far and away the best and easiest fish I’ve ever made. Here’s the skinny on how it came together:

The recipes featured here came from Food Down Under. You can find them here: Sesame Soba Bowls, and here: Sesame Salmon with Soba Noodles.

I’d originally decided on the fully vegetarian Sesame Soba Bowls, but my wife decided that we should add some fish to mix, which was okay with me. Instead of switching recipes, I thought we’d combine the two, using the noodle recipe from Sesame Soba Bowls topped with the fish from the salmon recipe.

If you decide to try these at home, here is what you should know. The recipes are really quite easy, but in both cases, there is some knife work involved. If you’re not confident in your quick knife skills, you should either budget some extra time, or else do some of the chopping ahead of time. Once the prep is done, the meal comes together in minutes, consisting mostly of mixing up the sauce for the noodles and cooking the soba and salmon.

One last tip - serve the noodles warm. This is tricky when you have to rinse the soba with cold water after cooking, but just toss some extra water on to boil and give the noodles a final dunk in the hot water before you mix them up with the sauce. Though I really like cold soba noodles, I do think these would be much better served warm. Happy eating!