Asian braised salmon with greens

1 pound soba/udon noodles (or rice)
3 tbs. soy sauce
3 tbs. mirin or 2 tbs.brown sugar
1 tbs. rice vinegar
1 tbs. fresh peeled and grated ginger root
3 garlic cloves, minced
6 scallions
1 carrot, peeled and diced
1 c. edamame
1 head bok choy (about 1 1/2 lbs)
1 1/2 pounds salmon (0r other firm fish fillet)
2 tsp. vegetable oil
pinch of salt
sesame seeds (optional)

Cook the noodles. Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic, and 3 tbs. water. Set aside. Cut the scallions on the diagonal into 1-in pieces. Cut the bok choy on the diagonal into 1/2 -in slices (about 8 c). Cut the fish into serving-sized pieces or bite-sized chunks. In a large skillet on medium heat, stir-fry the carrots for 5 minutes. Add the scallions and stir fry for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but crisp, about 3 minutes. Transfer to a bowl and cover to keep warm. Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover, and simmer on low heat until cooked through: for fillets, about 6 minuts for each 1/2 in of thickness, and for chunks about 4 minutes. Carefully turn over the fish about halfway through cooking. Serve the fish on a bed of noodles. Top with veggies, the pan sauce and a sprinkling of sesame seeds.

Number of Servings: 2

Recipe submitted by SparkPeople user LMBARRY.