- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless, boneless salmon fillets, cut into 6 portions
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 scallions, finely minced, plus 2 scallions, cut in fine julienne
- 2 tablespoons chopped parsley
- 4 medium carrots, julienned
- 1/2 cup chicken broth
- 4 ounces buckwheat noodles
Preheat the oven to 375 degrees F.
Brush the inside surface of an oven-proof casserole with 1 tablespoon of the oil. Place the salmon in one layer. Brush the salmon with the remaining oil. Sprinkle with the lemon juice, salt, pepper, minced scallions, parsley, carrots and chicken broth. Place in the oven and cook for 8-10 minutes, or until the salmon is just cooked through.
Meanwhile, bring a large pot of water to a boil. When boiling, add the buckwheat noodles and cook for 8 minutes, or until just limp. Drain in a colander and rinse under warm water. Remove the cooked salmon from the oven. Sprinkle the julienned scallions over them.
Serve the salmon over the buckwheat noodles and spoon carrots and the sauce from the pan over all.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
332 calories; 15g total fat; 62mg cholesterol; 188mg sodium; 24g carbohydrates; 3g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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