Tea-Poached Salmon Soba Bowls

As Sarah so eloquently puts it in her cookbook, there's nothing wrong with a meal in a bowl, especially one that contains three of my favorite things: noodles, salmon and oven-roasted broccoli, all seasoned and flavored to perfection.

This bowl features green tea-poached salmon, flaked apart, beautifully flavorful noodles and some amazing garlic oven-roasted broccoli. Everything works together perfectly and leaves you feeling nourished and good about yourself. Piper threw this together the other night after school, and there were plenty of leftovers that could be delicious with a salad or reheated as a topping for some fresh pasta.

Tea-Poached Salmon Soba Bowls (from Sprouted Kitchen)
3 tablespoons sesame oil
2 tablespoons tahini
2 tablespoons agave nectar
Grated zest and juice of 1 lime
3 Tablespoons tamari or soy sauce
2-inch piece of fresh ginger, peeled and finely grated
1 bunch broccoli
2 teaspoons EVOO
1 clove garlic
pinch of sea salt
3 bags green tea
1 tablespoon peppercorns
1/2 cup mirin
1 1/4 lb salmon fillet
1-9.5-oz package soba noodles
4 green onions, white and green parts, sliced on the diagonal
1/2 cup chopped cilantro
1/4 cup white or black sesame seeds

Preheat the oven to 425 degrees F. In a small bowl, whisk together the sesame oil, tahini, agave nectar, lime zest and juice, tamari and grated ginger until smooth, set aside.

Cut the broccoli into small florets, including some of the stems. Combine the broccoli in a bowl with teh olive oil, garlic, and salt and spread on a rimmed backing sheet. Roast for 15 minutes, then remove from the oven.

In a saucepan, bring 1 cup water to a gentle simmer. Turn the heat down to low, add teh tea bags and peppercorns and steep for 3 minutes, then discard the tea bags. Add the mirin to the poaching liquid. Gently slide in the salmon, skin side down. Cover, and cook until the salmon is just barely cooked in the middle, 8 to 10 minutes, depending on the thickness of the fillet. If in doubt, it's better to undercook the salmon a bit rather than overcook it. Remove the salmon to a plate and flake it with a fork (you will notice a natural grain). Set aside and loosely cover with foil.

Meanwhile, bring a large pot of salted water to a boil. Cook the soba noodles according to package instructions or until al dente. While the noodles cook, chop the roasted broccoli. Drain the noodles. In a large bowl, toss together the warm noodles, broccoli, dressing, green onions, and half the cilantro. Divide the noodles among four bowls, top with a portion of the salmon, and sprinkle the remaining cilantro and the sesame seeds on top. Serve immediately and enjoy!