Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It’s seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine.
Ingredients
- 6 ounces soba noodles
- ¼ cup pine nuts
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ¼ teaspoon pepper, plus more for seasoning
- ½ teaspoon finely grated Meyer lemon zest
- 2 teaspoons fresh Meyer lemon juice
- 6 tablespoons extra virgin olive oil
- 1 tablespoon cumin seeds
- 4 arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed
- Meyer lemon wedges, for serving
- Chopped fresh cilantro or mint, for serving
- Nutritional Information
Nutritional analysis per serving (4 servings)
859 calories; 57 grams fat; 10 grams saturated fat; 25 grams monounsaturated fat; 13 grams polyunsaturated fat; 34 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 53 grams protein; 124 milligrams cholesterol; 1055 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cook the noodles according to the package instructions. Rinse under cold water; drain well.
- Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
- Heat the oven to 450 degrees. Line a large baking sheet with foil.
- Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
- Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
- Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.
30 Minutes
Dining and Cooking