Honey Garlic Salmon Soba Noodle Bowls

 

1/2 C. soy sauce or tamari

1/3 C. honey

1 T. Gochujang (Korean chile paste)

1 T. grated ginger

2 cloves garlic, chopped

4 (4-6 oz.) salmon filets

2 T. extra virgin olive oil

1/2 lb. Brussels sprouts, halved

2 small heads broccoli, cut into florets

kosher salt and black pepper

1 package soba noodles

1/3 C. tamari or soy sauce

1/4 C. tahini

2 T. toasted sesame oil

1 T. grated ginger

red pepper flakes

4 green onions, sliced

toasted sesame seeds and pickled ginger, for serving

 

Preheat the oven to 425° F. In a square baking dish, whisk together the soy sauce, honey, Gochujang, ginger, and garlic. Add the salmon and let sit. On a baking sheet, toss together the brussels sprouts, broccoli, olive oil, and a pinch each of salt and pepper. Bake 20 minutes, until the brussels sprouts are charring. Meanwhile, make the noodles. Bring a pot of water to a boil, scoop out 1/4 C. hot water, reserve. Cook the noodles according to package directions. Drain. In a glass jar or measuring cup, whisk together the soy sauce, tahini, sesame oil, ginger, chili, and a 1/4 C. hot water until combined. Toss the noodles with the sauce. Put the salmon in the oven and bake for 5-15 minutes, until the salmon reaches desired doneness. Remove the vegetables, spoon the sauce over the salmon. Switch the oven to broil. Broil the salmon until crisping on top and the sauce is thickening. Watch close. Divide the noodles between bowls. Top with salmon, vegetables, green onions, pickled ginger, and sesame seeds. Spoon any remaining sauce over the salmon.