Sesame-Ginger Salmon, Shiitakes & Broccolini with Soba Noodles
PersonalPoints™ per serving


Total Time: 55 min
Prep: 25 min
Cook: 15 min
Serves: 4
Moderate



This hearty one-bowl meal is rich with the flavors of Japan. A quick marinade on the salmon imparts big flavor that will be mirrored in the sauce on the buckwheat soba noodles. Crunchy roasted broccolini, aka baby broccoli, looks like a long, skinny cousin of traditional broccoli only on individual stalks. Shiitake mushrooms are deeply flavorful with umami and a meaty texture, especially when roasted. The garlic paste has a spicy kick and works well as an additional condiment for the finished meal. Have this on your dinner table in under an hour and take your family on a flavor vacation.
Ingredients
  • ⅓ cup low sodium soy sauce
  • ¾ cup reduced-sodium chicken broth
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp rice wine vinegar
  • 1 tbsp dark brown sugar
  • 1 tsp garlic chili paste, plus extra for garnish
  • 1½ pound(s) Uncooked wild Atlantic salmon fillet(s), skinless (four 6 oz pieces)
  • 12 oz fresh shiitake mushroom, sliced
  • 1½ pounds uncooked baby broccoli, (3 bunches) Broccolini, coarsely chopped
  • 6 oz uncooked soba noodles, will yield 4 cups cooked
  • 2 medium uncooked scallions, sliced
  • 4 tsp toasted sesame oil
  • 4 tsp sesame seeds

Instructions
  1. In a small bowl, to make the marinade, whisk together soy sauce, ginger, garlic, vinegar, sugar, and garlic paste. Pour half of the soy mixture in a shallow bowl; set rest aside. Add salmon to bowl, turn to coat in soy mixture. Let rest at room temperature for 15 minutes.
  2. Preheat oven to 450°F. Line two baking sheets with foil and coat with cooking spray. Arrange mushrooms on one pan in a single layer and arrange salmon and Broccolini on another pan in a single layer; drizzle vegetables with remaining marinade from the salmon bowl. Bake for 15 minutes for medium-rare or 20 minutes for well done.
  3. While salmon roasts, cook noodles according to package instructions. Drain; place in a large bowl. Combine reserved soy mixture and broth in a cup; pour over noodles, tossing to coat.
  4. To serve, place 1 c noodles in a wide shallow bowl; top with a salmon fillet, 1 c vegetables, some scallions, 1 tsp oil, and 1 tsp sesame seeds. Serve with hot sauce or additional chili garlic paste (optional).
  5. Serving size: 1 bowl (1 salmon fillet, 1 cup each of vegetables and noodles)!
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