Total time: 20 minutes
Recipe By Chef Lauren Mahlke
If you’re looking for flavorful, healthy, and satisfying weeknight meals in a hurry then add this one to your repertoire. We Olive’s Blood Orange Olive Oil is a perfect match for Asian flavors; it adds a clean citrus flavor and paired with the Ponzu, which is a citrus, soy and vinegar sauce, it really shines.
Pair with Sauvignon Blanc that has with a crisp mouthfeel that will cut through the body and fat of the salmon while showcasing the citrusy notes in the wine.
1 lb of salmon, skinless, divided into two 8oz portions
1/4 of 14 oz package of soba buckwheat noodles
4 tablespoons of Ponzu sauce
2 tablespoons of We Olive Blood Orange Olive Oil
1 lb of baby bok choy, rinsed and each piece sliced in half
1 blood orange, peeled and segmented
Black sesame seeds for garnish (optional)
Salt and pepper to taste
In a non-stick skillet over medium heat, coat pan with Blood Orange Olive Oil. Season both sides of the salmon with salt and pepper and place in hot pan, cooking on each side for 4 minutes. Meanwhile, in a pot with salted boiling water, cook soba noodles as directed on packaging, about 4 minutes. Drain and put noodles aside.
Once salmon is cooked on both sides remove from pan and set aside on a plate. In the same pan, add bok choy cut side down and sauté in oil for 2 minutes on medium-high heat. Add ponzu, the juice from two blood orange segments, and cooked buckwheat noodles. Saute for an additional 3 minutes until bok choy is tender. Taste and adjust the seasoning with salt and pepper if needed.
To serve: Place bok choy and noodles on bottom of plate, top with salmon and garnish with remaining blood orange segments and black sesame seeds.