Soba Noodles with Apricot-Ginger Glazed Salmon, Sautéed Bok Choy, and Smashed Sesame Cucumber
An original Asian-inspired dish featuring tender soba noodles, seared salmon coated in a glossy apricot-ginger glaze, garlic sautéed bok choy, and smashed cucumber dressed with sesame and rice vinegar. It balances sweet, savory, and fresh flavors in a complete meal.
Ingredients
- 500 g skinless salmon fillets (cut en 4 porciones)
- 240 g soba noodles (dry)
- 300 g bok choy (cut a lo largo en mitades or cuartos)
- 250 g cucumber (machacado lightly and troceado)
- 80 g apricot jam (preferiblemente suave)
- 60 ml soy sauce (divided)
- 45 ml rice vinegar (divided)
- 30 ml toasted sesame oil (divided)
- 20 g fresh grated ginger (divided)
- 12 g garlic (chopped, divided)
- 15 ml honey (for equilibrar the aliño and the glaseado)
- 1 g red pepper flakes (optional)
- 12 g sesame seeds (tostadas if possible)
- 30 g scallion (sliced finas)
- 30 ml neutral oil (divided)
- 45 ml water (for ajustar the sauce)
- 2 g salt (to taste)
- 1 g black pepper (freshly ground)
- 1 unit lime (zest fina and 2 tsp of zumo)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Bring a large pot of water to a boil. Meanwhile, pat the salmon fillets dry with paper towels and season them with the salt and black pepper.
- 2
2. In a small bowl, mix the apricot jam, 2 tbsp soy sauce, 1 tbsp rice vinegar, honey, half of the grated ginger, 2 minced garlic cloves, 1 tsp lime juice, and the water. Set this glaze aside.
- 3
3. Place the smashed cucumber in a medium bowl and toss it with 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, the red pepper flakes, half of the sesame seeds, and half of the scallion. Let it sit for 10 minutes.
- 4
4. Cook the soba noodles in the boiling water according to the package, usually 4 to 6 minutes, until tender. Drain, rinse briefly under warm or cold water to remove excess starch, and toss with 1 tsp neutral oil to prevent sticking.
- 5
5. Heat a large skillet or wok over medium-high heat. Add 1 tbsp neutral oil and the bok choy. Stir-fry for 2 minutes, add the remaining garlic and ginger, and cook 1 minute more until fragrant. Add 1 tbsp soy sauce and stir-fry for 1 to 2 more minutes until the bok choy is tender but still vibrant. Remove and set aside.
- 6
6. In the same skillet, add the remaining neutral oil and heat over medium-high heat. Add the salmon and cook for 3 to 4 minutes on the first side. Turn and cook for 2 minutes more.
- 7
7. Reduce the heat to medium and pour the apricot glaze into the skillet. Cook for 1 to 2 minutes, spooning the sauce over the salmon, until the glaze thickens and the fish reaches a safe internal temperature of 145°F / 63°C.
- 8
8. In a large bowl, toss the cooked soba noodles with 1 tsp sesame oil, the lime zest, and a spoonful of the pan glaze for shine and flavor.
- 9
9. Divide the noodles among 4 plates. Top with the sautéed bok choy and one glazed salmon fillet per serving. Add the smashed sesame cucumber on the side.
- 10
10. Finish with the remaining scallion and sesame seeds. Serve immediately with any extra glaze spooned over the top.
Chef tips
For a more caramelized finish on the salmon, place it under a preheated broiler at 450°F / 230°C for 1 minute after glazing, watching closely so it does not burn.
Substitutions
You can replace the salmon with trout or firm tofu. For a gluten-free version, use tamari and 100% buckwheat soba noodles. Bok choy can be swapped for spinach or napa cabbage, and apricot jam can be replaced with peach jam.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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