This is another one of my Blood Type A dinners (see top of my blog for more information), but I would eat this no matter what blood type I happen to be!
It was comforting, savory, aromatic, and interesting all at the same time, and I devoured it. I was actually sorry I had not cooked this for the rest of the family. They missed out.
You will need: 2 salmon fillets (6 oz each), 1 small red onion, diced, 2 cloves garlic, sliced, 1 medium carrot, diced, 1 cup arugula leaves, 1/2 tsp crushed fennel leaves, 1/2 tsp cumin, 1/2 tsp rosemary leaves, finely chopped, 1/2 tsp turmeric, pinch of nutmeg, pinch ground cloves, 1/4 tsp sea-salt, 2 tsp all-purpose flour, 1 1/2 cups veggie stock (or, 1/2 good quality vegetable bouillon cube and 1 1/2 cups water), 4 oz soba noodles (buckwheat noodles).
1 – Put pot of water on for soba noodles and cook according to instructions. Rinse with lots of cold water and set aside.
2 – Put saute pan on med/low heat and add onion, garlic and carrots. Cook for 10 minutes, stirring frequently.
3 – Add the rest of the ingredients, except for the salmon, and bring to a simmer.
4 – Add the salmon, cover and simmer gently for 8 minutes or so.
5 – Add the cooked soba noodles and cook for another couple of minutes, until the noodles are completely warmed through.
Serve in warmed shallow bowls.