Arctic Char With Soba Noodles, Pine Nuts and Lemon

By Melissa Clark

Arctic Char With Soba Noodles, Pine Nuts and Lemon
Andrew Scrivani for The New York Times
Total Time
30 Minutes
Rating
5(402)
Comments
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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.

Featured in: Soba Sails From Japan

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Ingredients

Yield:4 servings
  • 6ounces soba noodles
  • ¼cup pine nuts
  • 2garlic cloves, minced
  • 1teaspoon kosher salt
  • ¼teaspoon pepper, plus more for seasoning
  • ½teaspoon finely grated Meyer lemon zest
  • 2teaspoons fresh Meyer lemon juice
  • 6tablespoons extra virgin olive oil
  • 1tablespoon cumin seeds
  • 4arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed
  • Meyer lemon wedges, for serving
  • Chopped fresh cilantro or mint, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1212 calories; 80 grams fat; 15 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 21 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 88 grams protein; 1045 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the noodles according to the package instructions. Rinse under cold water; drain well.

  2. Step 2

    Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, ½ teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.

  3. Step 3

    Heat the oven to 450 degrees. Line a large baking sheet with foil.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.

Ratings

5 out of 5
402 user ratings
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Comments

Sarah

This recipe actually adapts to tofu really well, if anyone is interested in that. The only difference is you have to bake it at 400 degrees F for 20 minutes, flipping halfway through.

Kate

This was a huge hit in my home. I loved how it's very flavorful yet refined, plus it comes together quickly but is special enough for company. If you can't find arctic char and use salmon, which is fattier, just rub the salmon with a tiny bit of oil so that it doesn't stick to the pan and then do a light sprinkling of ground cumin to replace the toasted cumin seed-infused oil.

I served this with steamed spinach which paired beautifully with the lemony dressing.

Ruth

Got fresh arctic chard at the local farmers market, along with fresh garlic, parsley and escarole. Cooked the fish just as the recipe described. In the soba we added a hand full of parsley to it. I think it added the color contrast. Also, cooked escarole in a skillet with chopped garlic in olive oil. Beverage: Belgium beer. Nothing could go wrong.

Sarah

So delicious! I made the entire sauce in the mini processor (like a pesto) and added Italian parsley (but would have used cilantro if I had it on hand). Tossed the soba in it and had enough left to spoon over the fish. Perfect.

citymombt

Remember to get fish skinned when purchasing - easier -- left out raw garlic in noodles - use garlic powder instead for flavor - less harsh. Pan sauteed - quicker.

Carolyne

absolutely loved it. Seems too simple to be true. Didn't put pine nuts. Almonds instead. A lot of garlic

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