Ponzu and Blood Orange Salmon with Soba Noodles and Bok Choy
Prep time
Total time
Serves: 2
  • 1 lb of salmon, skinless, divided into two 8oz portions
  • ¼ of 14 oz package of soba buckwheat noodles
  • 4 tablespoons of Ponzu sauce
  • 2 tablespoons of Olive Oil
  • 1 lb of baby bok choy, rinsed and each piece sliced in half
  • 1 blood orange, peeled and segmented
  • Black sesame seeds for garnish (optional)
  • Salt and pepper to taste
  1. In a non-stick skillet over medium heat, coat pan with Blood Orange Olive Oil. Season both sides of the salmon with salt and pepper and place in hot pan, cooking on each side for 4 minutes. Meanwhile, in a pot with salted boiling water, cook soba noodles as directed on packaging, about 4 minutes. Drain and put noodles aside.
  2. Once salmon is cooked on both sides remove from pan and set aside on a plate. In the same pan, add bok choy cut side down and sauté in oil for 2 minutes on medium-high heat. Add ponzu, the juice from two blood orange segments, and cooked buckwheat noodles. Saute for an additional 3 minutes until bok choy is tender. Taste and adjust the seasoning with salt and pepper if needed.
  3. To serve: Place bok choy and noodles on bottom of plate, top with salmon and garnish with remaining blood orange segments and black sesame seeds.
Recipe by Finesse Corner at https://finessecorner.com/ponzu-and-blood-orange-salmon-with-soba-noodles-and-bok-choy/