Soba Bowls with Tea Poached Salmon

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A lot of great flavors and textures are combined into this one bowl meal. You’ve got your vegetable, your grain, and your protein all rolled into one delicious dish. The sesame ginger sauce is so good – my kids love these soba bowls. And poaching salmon is an easy, tasty way to prepare salmon.

Serves: 4 people


  • 3 tablespoons toasted sesame oil
  • 2 tablespoons tahini
  • 2 tablespoons honey
  • grated zest and juice of 1 lime
  • 3 tablespoons tamari, shoyu, or soy sauce
  • 2 inch piece of fresh ginger, peeled and finely grated
  • 1 bunch broccoli
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, minced
  • pinch of sea salt
  • 3 bags green tea
  • 1 tablespoon peppercorns
  • ½ cup mirin or dry white wine
  • 1 ¼ pound wild salmon fillet
  • 1 1/2 (8 – ounce) packages soba noodles
  • ½ cup coarsely chopped fresh cilantro
  • white or black sesame seeds


  1. Preheat the oven to 425 degrees F.
  2. In a small bowl, whisk together the sesame oil, tahini, honey, lime zest and juice, tamari, and grated ginger until smooth. Set aside.
  3. Cut the broccoli into small florets, including some of the stems. Combine the broccoli in a bowl with the olive oil, garlic, and sea salt and spread on a rimmed baking sheet. Roast for 15 minutes, then remove from the oven.
  4. In a saucepan big enough to hold the salmon, bring 2-3 inches of cold water to a gentle simmer.  Add the tea bags and peppercorns and steep for three minutes, then discard the tea bags.
  5. Add the mirin to the poaching liquid.  Gently slide in the salmon, skin side down. Cover, and cook until the salmon is just barely cooked in the middle, 8 – 10 minutes, depending on the thickness of the fillet. (If in doubt, it’s better to undercook the salmon a bit rather than to overcook it.)
  6. Remove the salmon to a plate and flake it with a fork . Set aside and loosely cover with foil.
  7. Meanwhile bring a large pot of water to a boil. Cook the soba noodles according to package instructions or until al dente. Drain the noodles.
  8. In a large bowl, toss together the warm noodles, broccoli, dressing, and half the cilantro.
  9. Divide the noodles among four bowls, top with pieces of salmon, and sprinkle the remaining cilantro and the sesame seeds on top. Serve immediately.

Adapted from The Sprouted Kitchen