Dinner Ideas, Pasta, Vegetarian
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Roasted Salmon with Thai Tomato Curry and Hot Soba Noodles

It’s been awhile since I’ve made a well-planned and thought out dinner (one that doesn’t consist of tilapia and steamed cabbage that is). I had some extra time on my hands this week and was really excited to be able to cook a blog-worthy meal.

Like all my meals, I draw inspiration from multiple sources – whether that be meals I’ve had previously, what’s in my fridge, a little internet and magazine research, or good old imagination. Believe it or not, my highway pit-stop trip to a take out teriyaki restaurant is what inspired me to use soba noodles at home. “Soba” means buckwheat in Japanese – which is exactly what they’re made from, buckwheat flour. This gives them a slightly bolder flavor than regular wheat noodles. So, I know I wanted to use soba noodles. Next? I had coconut milk in my  pantry that was begging to be used. I immediately thought of coconut curry, but not exactly how to incorporate that with the soba noodles. Since soba is usually served in a hot soup, I decided to make the curry more of a fish stew (given the fresh fillet of salmon that was staring back at me at the grocery store).

With my meal planned, and groceries in tow it’s time to get cooking. This dish was finished in a mere 45 minutes – from chopping the onion to taking my first bite. I mean, it was great as it was but 45 minutes!? That made the dish taste even better.


Yield: 4 Servings


  • 2 bunches dried soba noodles (about 2 cups when finished)
  • 4 portions of salmon
  • 1 small can coconut milk
  • 2 tbsp red curry sauce
  • 1/2 large can crushed tomatoes
  • 1/2 c roughly chopped zucchini (about 1/2 the zucchini)
  • 1/2 c roughly chopped red potato
  • 1 cup diced red onion
  • 1 tbsp diced garlic
  • 2 cups raw baby kale
  • Handful roughly chopped cilantro
  • 1 lime
  • Salt and Pepper


  1. Preheat the oven to 350.
  2. Prepare the salmon marinade. Combine roughly 2 tbsp of the coconut cream from the top of the can of coconut milk with salt and pepper. Stir until combined and spread across salmon fillets. Place in baking dish and roast, uncovered, for 25 minutes.
  3. While the salmon is in the oven, prepare the tomato curry. Add about 1 tbsp olive oil to a large, hot skillet over medium heat. (Use THE largest one you have). Once the oil is heated, add garlic and onions. Cook, stirring occasionally until translucent – about 5 minutes.
  4. Add the zucchini and potatoes and brown – an additional 10 minutes.
  5. Once veggies are all browned and par-cooked, add crushed tomatoes and can liquid, coconut milk, and curry sauce. Stir carefully, and lower heat to medium low. Cook for 15 minutes, until vegetables are tender.
  6. While vegetables are cooking, bring 4 cups water to boil in a pot over high heat. Drizzle water with olive oil and salt. Once boiling, add soba noodles and let cook until tender – about 15 minutes.
  7. Once curry is complete, add kale and stir until wilted – about 1 minute.
  8. Remove salmon from the oven, and assemble your dinner! Place soba noodles in the bottom of the bowl, spoon over curry, place salmon fillet on top, and finish with fresh cilantro and lime.



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