While in Ireland at Christmas I found a fantastic range of 100% buckwheat noodles, called King Soba. Many advertised buckwheat noodles contain wheat flour as well as buckwheat but these do not, so also be sure to read the label if you are avoiding wheat or gluten. There are a couple of varieties to choose from but I opted for the black rice and sweet potato and buckwheat versions as seen below and I love how they came portion-prepared. Extremely useful for those struggling with portion control.
Ready to be eaten in approx. 5 minutes, (follow the instructions on back of pack carefully as when over-cooked they completely disintegrate!), they are delicious served alongside a crisp and juicy piece of salmon which I will share with you below just how to achieve!
I boiled my black rice noodles in organic mushroom stock while simultaneously preparing and cooking my perfect crispy-skin salmon which also only takes 6-7 minutes meaning you have a beautiful, healthy and nutritious dinner in less than 10 minutes!
What to do:
Place a fresh wild (this is very important as farmed salmon doesn’t have those important omega-3s we need!) salmon fillet, face down, on a plate and make 3 incisons into the skin evenly spaced and then rub sea salt into the skin. These incisions ensure even cooking and the salt helps crisp the skin.
Heat coconut oil over medium heat and once hot place the salmon skin side down onto the pan. The great thing about salmon is if you watch the fillet from the side you can see it changing colour and cooking. After 3-4 minutes, when the colour has changed approximately half way up the fillet, flip the fish over and continue to cook for another 1-2 minutes. Remove from the heat and allow to rest as fish continues to cook once taken off the heat.
I love Gordon Ramsey’s YouTube tutorial video so if you are a little unsure definitely pop this on! (Skip to 2:24)
Once the noodles are cooked to al dente, strain and serve with the salmon and some fresh herbs on top!