Salmon with Spicy Citrus Soy Sauce

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.

Salmon with Spicy Citrus Soy Sauce

Serving Size: 2

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.

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5 Replies to “Salmon with Spicy Citrus Soy Sauce”

  1. I’m coming to Israel end of September to visit the kids. Heard that a chef from Le’chem Erez does cooking classes in Matot. Have you been there or know anything about this? Would love your input.

    P.S. I’m trying the salmon tomorrow. Looks great.

    1. Hi Cynthia,

      I haven’t taken a course from him yet, but I have heard that Erez Komarovsky (website in Hebrew only) gives great cooking classes at his home in Matat, which a very small, but beautiful moshav on the Lebanese border. I have stayed at a beautiful cabin their and wrote about it on the blog here:

      You can contact Erez Komarovsky about dates and more info at

      1. Thanks. Actually, we have family there and may be a good time to reconnect.
        Also, thanks for helping my daughter-in-law, Heather, with the cuts of meat. I wish I had you when I lived in Israel in the 70’s. But, then again, Israel wasn’t on the cutting edge of cooking like it is today.
        Keep up the good work. We really appreciate you.

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