Soba noodles with salmon

Ingredients:

• 600 g wild salmon fillet, 2.5 cm thick (center cut), cut into 4 pieces
• 220 g of buckwheat soba noodles
• 3 tbsp. mushroom broth
• 1/4 cup mirin or white wine
• 2 tablespoons lightly salted soy sauce
• 2 teaspoons fish sauce
• 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 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, in a medium skillet, combine the mushroom broth, mirin, soy sauce, and fish sauce. Bring to a boil, then reduce heat to a gentle simmer. Season the salmon with salt and pepper and add to the skillet along with the bell pepper and celery. Cover and cook, turning carefully once, until cooked through, 2.5-3 minutes per side. Remove the salmon from the skillet with a slotted spoon or fish spatula; discard the skin.
3. Bring the remaining liquid to a boil, then remove from the heat. Season with salt to taste. Divide the noodles and basil among bowls. Top each serving with the vegetables and broth, top with salmon, and sprinkle with sesame seeds.