Pink Soba with Salmon and Watercress

posted on February 14, 2012

2 Comments »

Happy Valentine’s Day!
Whether you’re spending it with a special someone, or maybe a couple friends/family, I hope it’s positively smashing!

Today, while you are being overloaded across the blogosphere and your real life with chocolatey and sugary delights, I thought it might be nice to see a healthier option. Not for today of course, as I fully encourage the ultimate level of indulgences on this sweet day, but perhaps later this week when you’re hoping for a little food R&R ;).

I found these pink soba noodles a while ago at the local Uwajimaya, and thought they were too cute to pass up. I knew they’d come in handy! Valentine’s Day seems like a more than apt occasion, no?

Pink Soba with Salmon and Watercress

This dish is, in my opinion, pretty unique. It’s slightly creamy, but not at all in a heavy way. The zing of lemon adds a refreshing note, and the watercress has a peppery bite. It tastes like something you would get served at a spa in between treatments. Basically, it is the perfect dish to detox with after consuming pounds of candy, cake, and chocolate!

Pink Soba with Salmon and Watercress

Print Print

Pink Soba with Salmon and Watercress

Yield: serves 3-4

Ingredients:

6 ounces salmon fillet, skin removed (I used Coho)
7-8 ounces (pink) soba noodles
1/2 cup low-fat buttermilk
1 tbsp fruity extra-virgin olive oil
1 tbsp freshly-squeezed Meyer lemon juice
1 tsp Meyer lemon zest
2 tbsp minced chives
1 bunch of watercress, washed, dried, and woody stems removed
seat salt and freshly-ground pepper
Micro-greens, to garnish (optional)

Directions:

In a medium saute pan, bring two inches of water and a pinch of salt to a boil. Gently place the salmon fillet into the water and poach at a simmer for about 5-8 minutes. Remove the salmon, allow to cool, and flake into large pieces.
Bring a large pot of salted water to a boil. Add in the soba and cook according to the package directions. Drain and rinse under cold water.
In a small bowl, combine the buttermilk, olive oil, lemon juice, zest, and chives. season to taste with salt and pepper.
In a large bowl, toss the soba noodles with the buttermilk mixture. Add in the watercress and salmon and gently combine. Season again with salt and pepper. Garnish with micro-greens.
Serve immediately, or refrigerate until ready to eat.

recipe slightly adapted from here

Pink Soba with Salmon and Watercress