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Baked Salmon Fillets over Buckwheat Noodles

Source: Burt Wolf's Table
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Active Time:  10 Minutes
Total Time:  20 Minutes
  Makes 6 servings
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 to 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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 332
Fat. Total: 15g
Fiber: 3g
Carbohydrates, Total: 24g
Sodium: 188mg
% Cal. from Fat: 41%
Cholesterol: 62mg
Protein: 27g
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