A delicious healthy bowl of Japanese-style soba noodles, broccoli, and edamame, topped with an easy maple glazed salmon. So tasty and satisfying! Naturally gluten-free.
Whenever you're craving something Japanese and/or delicious for dinner, this maple glazed salmon + soba noodle bowl should be your go-to!
The sweet and salty combination of the maple glaze, noodles and veg is to die for and the whole Asian-style bowl is just an explosion of flavors and textures.
So, so good!
I haven't found a good fish shop here in Tel Aviv yet and for now, I honestly have no idea where to find fresh salmon fillets. The only one I found was frozen (even the smoked salmon!) ???? .
I guess I need to do some more exploring because I really, really want to eat this maple glazed salmon again soon! I shot this recipe before we left a few weeks ago and now I'm craving it like crazy!
I'm sure you, on the other hand, will have no problem finding fresh salmon fillets so will you do me a favor and make this easy maple glazed salmon for dinner this week? You would actually do yourself a favor!
Did I mention the prep for this recipe is easy? Instead of cooking your main on one side and your side on the other, everything's prepped together and you've got yourself a whole complete meal in one bowl. Yay!
Enjoy and let me know how you liked these Asian Glazed Salmon & Soba Noodle Bowls! ☺
If you tried this Maple Glazed Salmon with Soba Noodles, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Easy Glazed Salmon with Soba Noodles, Broccoli & Edamame
A delicious bowl made of Japanese-style soba noodles, broccoli, and edamame, topped with an easy maple glazed salmon. So tasty and satisfying! Naturally gluten-free.
- 4 salmon filets about 5 oz. each (140 grams)
- 8 oz. buckwheat soba noodles 225 g, make sure to use noodles made 100% with buckwheat to keep it gluten free
- 1 ½ cups diced broccoli about ½ inch pieces
- 1 ½ cups diced mushrooms about ½ inch pieces
- ½ cup shelled edamame
- ½ cup sliced scallions
- ½ cup roughly chopped cilantro
- 2 tablespoons toasted sesame seeds
Preheat oven to 425F/220C degrees.
In a medium mixing bowl, whisk together all marinade ingredients. Add salmon filets and toss to coat well. Marinate for 20 minutes, tossing occasionally.
In a large saucepan, add 8 cups salted water and bring to a boil. Add buckwheat noodles, and toss using tongs, to break them up. Simmer over medium heat for 6-7 minutes, stirring occasionally, or until al dente. Strain and rinse with cold water. Set aside to cool.
Add salmon filets to a foil-lined baking sheet. Drizzle remaining marinade over top. Sprinkle with sesame seeds. Bake for 13-15 minutes or until cooked throughout and caramelized. Set aside to cool.
In another mixing bowl, whisk together all sauce ingredients until coconut sugar and miso are dissolved completely. Add to a large skillet over medium-high heat, then add broccoli, sautéing for 3 minutes or until it begins to soften.
Then, add mushrooms and edamame, continuing to cook for 3-4 minutes. Add soba noodles and toss to coat well, then turn off heat and stir in scallions, cilantro, and sesame seeds. Top with salmon fillets and serve immediately.