4 pieces salmon
1 bunch Bok choy, sliced thin
1 bunch of broccolini
1 pack soba noodles
2 Persian cucumbers, peeled and sliced thin lengthwise using a mandolin
3 scallions, cut very thin on the bias
1 red Fresno chili, sliced very thin
1/4 cup sesame seeds or Eden Seaweed Gomasio
1/4 cup soy sauce
2 tablespoons toasted sesame oil
3 tablespoons rice vinegar
1 1/2 tablespoons Yuzu
1 teaspoon fresh grated ginger
Heat the oven to 500 degrees.
Combine soy sauce, sesame oil, vinegar, Yuzu, and ginger in a small bowl mixing well and set aside.
Place the salmon on a baking sheet with parchment paper. Rub on a little olive oil (about a teaspoon per piece), season with salt and pepper, and bake in the oven for 15 minutes skin side down.
Heat a pan on medium heat, add some sesame and when the pan is hot add the bok choy, stirring occasionally. Add 1 tablespoon of the Tamari Yuzu sauce to the pan, and remove bok choy when it’s wilted and soft but not soggy; set aside. Do the same thing with the broccolini.
Bring a large pot of salted water to boil and when the water is boiling add the soba noodles and cook for 4 minutes until cooked (cook per manufacturers directions). Drain the soba noodles and rinse under cold water, set aside.
When plating, divide everything into four bowls add the soba noodles first and distribute the rest of the Tamari Yuzu Sauce equally in the bowls. Add the salmon and then add the broccolini and bok choy. Add the cucumber, scallions, and Fresno chili. Finish with a tablespoon of sesame seeds and a squeeze of lime.