Soba with Salmon and Watercress

 A quick meal for date night or entertaining guests, this delicious dish is packed full of nutrients from the salmon and tangy flavor from the buttermilk-chive dressing.

Serves 4


Course salt and freshly ground pepper

2 skinless wild salmon fillets (about 5 oz each)

8 ounces soba noodles (100% buckwheat flour)

½ cup buttermilk

1 Tablespoon extra-virgin olive oil

1 teaspoon finely grated lemon zest, plus 1 Tablespoon fresh lemon juice

2 tablespoons minced fresh chives

1 ½ cups trimmed watercress




1.  Bring 2 inches of water and a pinch of salt to a boil in a large sauté pan over medium-low heat. Add salmon and poach at a low simmer until cooked through, 7 to 8 minutes. Remove fish and let cool slightly, then flake into large pieces. Alternatively, you could bake your salmon if you prefer at 420 F for 16-18 minutes.

2.  Meanwhile, cook soba in a pot of boiling salted water until al dente, according to package directions. Drain and rinse.

3.  In a bowl, whisk together buttermilk, oil, lemon zest and juice, and chives; season with salt and pepper. Add soba and toss to combine.

Source: Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body and Feel Your Best.