Need a mouthwatering meal to make your weeknight dinners a little less hectic? This salmon yakisoba with blood oranges, inspired by A Communal Table, is going to become one of your favorite fast, fabulous, and flavorful meals.
Featuring succulent fillets of salmon, stir-fried Asian vegetables, Japanese noodles, and juicy blood orange slices, this is the delish healthy dish that your family will hungrily request in place of the usual Chinese takeout. Once you marinate the salmon, you’ll get this scrumptious meal on the table in 30 minutes or less. Chopsticks are optional!
ALSO TRY: Grilled salmon with maple syrup and rosemary
Yakisoba noodles are Japanese stir-fry noodles available in fresh and dried forms. Our recipe calls for cooking the noodles with boiling water and letting them soak for a few minutes to soften and heat them. However, read and follow the cooking directions on your noodle package because different brands can vary.
The salmon and Asian vegetables make this recipe a power food meal. Salmon is loaded with high-quality protein, healthy omega-3 fats, vitamins D and B12, and selenium. The vegetables, including choy sum, bok choy, snow peas, scallions, and carrots, are low in calories yet high in fiber and rich with vitamins and minerals.
What are choy sum and bok choy? Often overlooked in the produce aisle, these two nutritious and delicious Asian vegetables should get more fanfare. Choy sum, also called soy chum, is a Chinese green that tastes similar to broccoli. Bok choy, also called Chinese cabbage, has a mild, peppery flavor and can be eaten raw or cooked. If you can’t find choy sum, swap in baby bok choy or broccoli rabe.
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Make the marinade
This Asian-inspired marinade gives the salmon fillets a perfect flavor that goes impeccably well with the Asian-style noodles and vegetables. In a small bowl, whisk together soy sauce, rice wine vinegar, garlic, ginger, and honey.
Marinate the salmon
Pour the marinade into a large baking dish. Place the salmon, flesh-side down, in the marinade. Marinate the fish at room temperature for 30 minutes.
Cook the yakisoba noodles
Easier to make than dry Italian varieties of pasta, the yakisoba noodles are cooked in a bowl. Place the noodles in a large bowl and cover adequately with boiling water. Let the noodles soak for 5 to 7 minutes to soften. Drain off the water and set the noodles aside.
Roast the salmon
Line a baking tray with aluminum foil. Remove the salmon from the marinade and reserve the marinade. Lay the fillets skin-side down on the foil-lined baking tray. Top the salmon with half the blood orange slices. Roast the salmon at 400F for 12 to 15 minutes or until the salmon is slightly opaque in the center.
Cook the vegetables
Heat peanut oil in a large skillet over medium-high heat. Add the carrots and cook, stirring often, for 1 minute. Add the scallions, choy sum, bok choy, and snow peas. Cook, stirring often, for 3 to 4 minutes or until the vegetables are tender.
Add the noodles and marinade to the vegetables
Toss the noodles with the vegetables until well-combined. Stir the reserved marinade into the skillet. Continue to stir the noodles and vegetables for 3 to 4 minutes or until the liquid is absorbed.
Transfer the noodles and vegetables to a serving platter
Set the roasted salmon fillets on top of the noodles and vegetables and garnish
Decorate the serving platter with additional blood orange slices and sprinkle with toasted sesame seeds. Serve hot.
A simply stunning dish
Vibrant orange and purple colors pop
An impressive platter for a dinner party
Incredibly fresh!
Bright citrus really stands out
Flavor you can see!
This marinade really elevates the salmon and yakisoba to another level
Savor every delicious bite!
Salmon Yakisoba with blood oranges
Yield 4 servings
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/2 cup unseasoned rice wine vinegar
- 4 cloves garlic, minced
- one 1-inch piece of fresh ginger, peeled, minced
- 2 tablespoons honey
- 1-1/2 to 2 pounds salmon fillets, bones removed, cut into 4 pieces
- eight 1/8-inch thick slices of blood orange
- two 17-ounce packages yakisoba noodles, seasoning packets discarded
- 2 tablespoons peanut oil
- 2 large carrots, shredded
- 3 scallions, sliced
- 1-1/2 pounds choy sum, trimmed stems, leaves separated
- 1-1/2 pounds bok choy, stems cut into 2-inch lengths, leafy tops left about 4 inches long (or baby bok choy, left whole)
- 1/2 pound fresh snow peas
- 2 tablespoons toasted sesame seeds, for garnish
Instructions
- In a small bowl, whisk together soy sauce, rice wine vinegar, garlic, ginger, and honey.
- Pour sauce into a large baking dish.
- Place salmon, flesh side down in baking dish. Marinate at room temperature for 30 minutes.
- Preheat oven to 400F.
- Place yakisoba noodles in a bowl and fill with hot boiling water. Soak noodles for 5 to 7 minutes. Drain and set aside.
- Place a piece of aluminum foil on a baking tray.
- Transfer salmon from marinade to foil-lined baking tray.
- Reserve marinade and set aside.
- Top salmon with half the blood orange slices.
- Roast salmon for 12 to 15 minutes, or until the salmon is slightly opaque in the center.
- In a large skillet over medium-high heat, add oil. When oil is hot, add carrots, and cook, stirring often, for 1 minute. Add scallions, choy sum, bok choy, and snow peas. Cook, stirring often, for 3 to 4 minutes or until vegetables are tender.
- Add noodles to vegetables and toss well to combine.
- Add reserved marinade to skillet. Stir noodle and vegetable mixture for 3 to 4 minutes or until liquid is absorbed.
- Transfer noodles and vegetables to a serving platter. Place roasted salmon pieces on noodles.
- Garnish with remaining blood orange slices.
- Sprinkle with toasted sesame seeds.
- Serve hot.
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