After an 11 hour work day, coming home and trying to put together a nice meal can seem daunting and simply exhausting. Sometimes this is the case but more often than not I get so excited at work planning out what leftovers and produce I have on hand and what can I do with them for dinner. On this occasion I had plenty of leftover veggies, soba noodles, and salmon that I had defrosted. I started out by chopping and sautéing some garlic with onions, carrots, bell peppers, sugar snap peas, mushrooms, and green onions. In order to moisten and flavor up the veggies I added a splash of soy sauce, and mirin (sweet Japanese cooking wine). After the veggies had a chance to get nice and soft I added a couple huge handfuls of kale and a splash of water to help with the steaming process.
In the mean time, I sautéed the salmon with a simple sprinkling of garlic salt and pepper. When the salmon was finally cooked but still tender, I pushed the veggies to the sides of the pan and placed the salmon in the middle. This way I was able to get some of the flavors from the garlic, soy and mirrin. I also added the leftover soba noodles just to heat and soften them. The final touch was to add a small splash of sesame oil to the pan in order to give both the fish and the stir fry an aromatic, nutty touch.
Of course I plated the dish and topped it with a soft boiled egg (my favorite dish topper) and a drizzle of sriracha. I must say that I was surprised with how well the soba worked with the veggies. The dish came together really well and is definitely something that I will make again, maybe adding a few tweaks here and there.