Citrus marinated salmon with soba noodle and spinach broth

Serves 4

Salmon
1 cup fresh squeezed orange juice( pasteurized works fine too)
1 dried bay leaf
1/2 teaspoon coriander seeds
Pinch of whole cumin seeds
1 teaspoon fresh ginger, grated
1# wild salmon with skin, divided into 4 filets
1-teaspoon low sodium soy sauce
1-tablespoon rice vinegar
1-teaspoon mild honey
1 teaspoon toasted sesame oil

Soba noodle broth
1/2 # dried soba noodles
1-tablespoon canola oil
3 cups low sodium chicken broth
6-8 oz. Fresh baby spinach, washed and dried
2 tablespoons low sodium soy sauce
1 1/2-teaspoons rice wine vinegar
1-teaspoon ketchup

In a small saucepan bring orange juice, spices and ginger to a simmer. Gently boil mixture for about 7 minutes until juice is reduced to approximately 2/3 cup. Cool, strain, and whisk in remaining ingredients. Combine marinade and salmon in a resalable plastic bag and marinate from 1-3 hours.

Meanwhile, cook soba noodles according to package directions. Strain and combine with canola oil. Reserve

Line a baking sheet with aluminum foil and brush with a little melted butter or oil. Preheat broiler. Remove salmon from marinade and pat dry with paper towels. Discard marinade. Place fillets on baking sheet and broil for about 3-4 minutes for medium or to desired doneness. Let cool slightly. Turn salmon over and with the back of a spoon gently scrape off skin.

In a medium saucepan bring chicken broth to a boil. Add soy sauce, vinegar, and ketchup. Simmer for 2-3 minutes.

Divide soba noodles and fresh spinach equally among 4 bowls. Ladle hot broth over the noodles. Flake salmon into bite size pieces and add to the bowl. Adjust seasoning with salt and pepper. Serve immediately.