Japanese buckwheat noodles with salmon

Ingredients:

• 220 g soba noodles
• 3 tbsp. mushroom broth
• 1/4 cup mirin or white wine
• 2 tablespoons lightly salted soy sauce
• 2 teaspoons fish sauce
• 700 g wild salmon fillet, center cut 2.5 cm thick, cut into 4 pieces
• 1 red bell pepper, thinly sliced
• 2 stalks celery, thinly sliced
• 0.5 cup fresh basil
• 1 teaspoon toasted sesame seeds

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain and rinse the noodles thoroughly under cold water; set aside.
2. Meanwhile, combine the mushroom broth, mirin, soy sauce, and fish sauce in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Season the salmon with salt and pepper and add to the saucepan along with the bell pepper and celery. Cover and cook, turning carefully once, until the salmon is firm to the touch, 2–3 minutes per side. Remove the fish with a slotted spoon or fish spatula; discard the skin.
3. Bring the broth to a boil, then remove from heat. Season with salt to taste. Divide the noodles and basil among bowls. Pour in the broth, add the vegetables, and place the fish on top. Sprinkle with sesame seeds.