The hot weather does not inspire me to stay in the kitchen very long, so I have been making light, quick meals for dinner, and Mr. BT has been making nice big salads that include the home-grown lettuce of which he is very proud. This past Shabbat, I made a lovely fish dinner with salmon in an Asian citrus sauce over soba noodles. I served it with steamed asparagus and sauteed mushrooms.
Soba noodles are made from buckwheat flour, which is wheat-free and gluten free, and can be served hot or cold. The Bretons make crepes with the flour and the Russians make Blini. It is also a good honey plant that produces a rich, dark honey. The buckwheat hulls are used to fill upholstery and the groats are now used to produce gluten-free beer.
I like to serve the soba noodles warm and sprinkle a little sesame oil on them just before serving.
1 tablespoon soy sauce
1 tablespoon hoisin sauce
Juice of small lemon
Juice of small orange
1/2 teaspoon sesame oil
1/2 teaspoon chili paste
1 tablespoon canola oil
1 tablespoon fresh ginger, minced
3 large cloves garlic, minced
2 salmon fillets
Mix all of the ingredients in a small bowl. Place the salmon fillets in a frying pan with a little oil over medium heat. Add the sauce and cook until the salmon is still slightly pink in the center. Serve over soba noodles or brown rice.