Carbohydrates are possibly our best frenemy during cold weather season.  We need it to fuel activities outside of Netflix and the sofa, but at the same time, it's the one thing that can make us lack that motivation.  Because if I really let myself go, there would pizza and Netflix every night of the week.  Then again, I'm such a homebody. Anyways, this recipe was prepared during a late night test kitchen session.  I wasn't sure if I wanted to poach the salmon or sear it in a pan so I tried both -- equally flavorful, just a difference in texture.  When I decided to remake this for the site I stuck with poaching.  I fine-tuned a few things -- incorporated peas, fresh ginger, a light sesame seasoning, and actually made a vegetable broth to cook everything in.  This can be a one-pot meal, easy to make, great to bring to work the next day, also ideal for colder days when you feel like consuming carbs but nothing too heavy.

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Poached Salmon Soba Salad serves 4 | time: 30 minutes

1 package of Soba noodles 1 pound of Wild caught Alaskan Salmon 1 cup of Organic peas Organic ginger, julienne (about 2 tablespoons) 1 tablespoon of Light soy sauce 1-2 teaspoon of Sesame oils Black sesame seeds, for seasoning (about 1 teaspoon)

For the broth 1 teaspoon of vegetable oil 3 medium organic carrots, chopped 3 ribs of organic celery, chopped 2 cloves organic garlic, minced (about 1 tablespoon) 1 quart of water 2 teaspoon of fine sea salt

Prepare salmon by removing skin, and cutting into 1-inch cubes.

In a large pot, heat vegetable oil on medium-high heat.  Add garlic, celery, carrots, then season with salt and sauté for about 2-3 minutes or until fragrant.  Add water and bring to a rolling boil.   Slide a few pieces of salmon at a time into the poaching broth.  Cook until salmon is firm, about 2 minutes per batch.  Using a slotted spoon, remove salmon, along with carrots, celery, garlic onto an empty plate (side note: you can toss out or eat the boiled vegetables).  Continue until remainder of the salmon is cooked.

Add soba noodles to the broth and cook according to package instructions.  Transfer noodles to a large, heavy bottom serving bowl.  Set aside.

Cook peas in the broth, remove with slotted spoon and place over soba noodles.

Top noodles with a ladle-full of the existing vegetable broth, fresh ginger, sesame seeds, sesame oil, and soy sauce.  Combine and serve.