This dinner is simple and quick enough to whip up for a weeknight dinner, but fancy enough to serve to a couple of weekend guests.
INGREDIENTS:
1 package of 4 MBK Scallion-Ginger Salmon Burgers
1 tbsp avocado or grapeseed oil
1 lb soba noodles
1 lb baby bok choy, rinsed and trimmed
2 tbsp toasted sesame oil
3 green onions, washed and finely chopped
Fresh lime or lemon
Salt
METHOD:
Preheat your oven to 375 degrees. Put a sheet pan or grill pan into the preheating oven. You will use this pan for the salmon burgers.
Fill one large and one medium pot (with a steamer) with water, and bring both to a boil. The large pot will be for the soba, and the medium one for steaming the bok choy.
When the oven is preheated and the sheet pan or grill pan is very hot, remove the pan and drizzle with avocado or grapeseed oil. Then place the salmon burgers onto the pan and put the pan back into the oven. Act quickly so the pan does not cool off. Set a timer for 10 minutes, and then remove the salmon burgers from the oven and flip them over to brown the other side (another 3-4 minutes).
While the salmon burgers are cooking, toss the soba noodles into the large pot of boiling water and cook according to package directions. Drain and then immediately toss with sesame oil and salt to taste.
When the soba is almost finished cooking, add the bok choy to a steamer set over boiling water, and steam for 3-4 minutes or until the bok choy is tender crisp.
Arrange the soba noodles and bok choy on plates or shallow bowls. Place the salmon burgers over top. Garnish with chopped green onions and a squeeze of fresh lime or lemon.
