• Hands-On Time: 30 minutes
  Total Time: 30 minutes
  Makes 4 servings
• 1⁄2 pound green beans, sliced in half lengthwise
  1 pound soba noodles (or substitute whole-wheat spaghetti)
  1⁄2 cup plus 3 tablespoons low-sodium soy sauce
  1 clove garlic, finely chopped
  1 tablespoon finely grated ginger, plus 2 tablespoons thinly sliced ginger
  2 tablespoons rice wine, sherry, or white wine
  4 6-ounce salmon fillets, skin removed
  3 scallions, cut into 2-inch pieces
  1⁄4 cup rice vinegar
  2 tablespoons fresh lemon juice
  1 tablespoon granulated sugar
• 
  

Heat oven to 400º F.

Bring a large pot of water to a boil. Add the beans and cook until tender, about 2 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water. Drain and set aside. Add the noodles to the boiling water and cook according to the package directions.

Meanwhile, in a baking dish, combine 3 tablespoons of the soy sauce, the garlic, grated ginger, and 1 tablespoon of the wine. Rinse the salmon and pat it dry with paper towels. Add it to the baking dish and turn to coat. Scatter the sliced ginger and scallions over the top. Cover with foil and bake until the fish is the same color throughout and flakes easily, about 20 minutes.

Meanwhile, in a small saucepan over medium-high heat, combine the vinegar, lemon juice, sugar, and the remaining soy sauce and wine, stirring until the sugar dissolves. Bring to a boil and cook until reduced by half, about 3 minutes. Remove from heat and cover to keep warm. Divide the drained noodles and beans among individual plates, top each with a salmon fillet, and drizzle with the glaze.