Asian Salmon on Soba Noodles with Bok Choy and Black Bean Sauce
INGREDIENTS
- 5 1/2 oz. black beans, dry
- 1 cup white onion, fresh, chopped
- 1 tbsp. extra virgin olive oil, Tuscan, unrefined
- 2 1/2 cup water
- 1 tbsp. cooking sherry
- 1 1/2 tsp. Bragg liquid aminos
- 1 tsp. balsamic vinegar
- 2 fresh garlic cloves
- 1 1/2 cup tomatoes, diced
- 1/2 tsp. cumin seeds, ground
- 1/2 tsp. crushed red chili pepper flakes
- 16 oz. Atlantic salmon fillet, farmed, raw
- 1 tbsp. sesame oil
- 4 oz. dry soba noodles
- 1 head of fresh bok choy
- 2 tsp. minced garlic
- 1 tbsp. fresh ginger root
- 3/4 cup fresh scallions, tops and bulb, chopped
DIRECTIONS
Preheat an oven to 400 ̊F.
Combine the un-soaked beans, onion, olive oil, and water to a boil in a heavy bottomed pot over high heat. Reduce to simmer and cover. Cook until the beans are tender, about 1 to 1 1/2 hours. Add the dry sherry, amino-acid, balsamic vinegar, tomato, cumin, and red pepper flakes to the pot and simmer another 5 minutes to combine the flavors. Season with salt and pepper to taste, if desired.
As the beans finishing cooking, place the salmon on a sheet tray lined with parchment paper. Brush on one of the tablespoons of sesame oil onto the fish and lightly season with salt and pepper if desired. Place into the oven and cook for 14-16 minutes.
Next, cook the soba noodles according to package instructions.
Heat the remaining tablespoon of sesame oil to a wok over high heat. Add the bok choy, minced garlic, and grated ginger. Sauté until wilted and a deep green, 1-2 minutes. Set aside.
Assemble the dish by tossing the noodles with the hot bok choy. Divide evenly over 4 bowls. Top with the salmon and ladle the black beans over the salmon. Garnish with sliced green onions and serve.