Stir-Fried Soba with Grapefruit-Ginger Glazed Salmon, Braised Bok Choy and Crunchy Radish

Instructions

1. 1

   1. In a bowl, whisk together the grapefruit juice, grapefruit zest, soy sauce, honey, grated ginger, garlic, rice vinegar, sesame oil, water, and red pepper flakes until well combined.

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   2. Season the salmon fillets with salt and black pepper. Reserve 3 tablespoons of the mixture for the noodles and keep the rest for glazing the salmon.

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   3. Cook the soba noodles according to the package timing until tender but still firm. Drain, rinse briefly under warm water, and toss with the reserved sauce so they do not stick.

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   4. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the vegetable oil and sear the salmon for 2 to 3 minutes per side, until nearly cooked through. Reduce the heat to medium, add the glaze, and cook 2 to 3 minutes more, spooning the sauce over the fish, until glossy and slightly thickened. The salmon should reach 145°F/63°C in the center. Remove and set aside.

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   5. In the same skillet, add the remaining tablespoon of vegetable oil. Add the bok choy cut-side down and cook for 2 minutes. Turn it over, add 2 tablespoons of water if needed, and cook 2 minutes more until tender but still bright green.

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   6. Add the soba noodles to the skillet and stir-fry for 1 to 2 minutes with the pan juices until hot and evenly coated.

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   7. Divide the noodles among plates, top with the bok choy and glazed salmon. Finish with the sliced radishes, scallions, and toasted sesame seeds.

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   8. Serve immediately to enjoy the contrast of the citrus glaze, juicy bok choy, and crunchy radish.