Salmon with Buckwheat Noodles

buckwheat noodles are a little more al dante than
regular noodles and give this dish a nice extra bite.

Ingredients:
1-1/4 pounds fresh
or frozen skinless salmon fillet, about 1 inch thick
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon cracked black pepper
1/2 pound buckwheat (soba) noodles
or whole wheat noodles
1/3 cup orange juice
2 oranges, peeled, sectioned, and chopped
1 clove garlic, minced
1/2 of a red onion, chopped
or 2 green onions, thinly sliced
2 teaspoons anise seed, crushed

Directions:
1. Thaw salmon, if frozen. Combine 1 tablespoon each
of the olive oil and balsamic vinegar and the
cracked pepper in a 2-quart baking dish.
Place fish in the mixture, turning to coat both sides.
Marinate at room temperature for 10 minutes.

2. Place salmon on the unheated rack of a broiler pan. Broil 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or just until fish flakes, turning once.

3. Meanwhile, cook buckwheat noodles in boiling water in a large saucepan for 4 minutes (or whole wheat noodles for 8 to 10 minutes) until just slightly chewy. Drain; place in a large bowl. Add remaining oil and vinegar, the orange juice and orange sections, garlic, onion, and anise seed; toss to coat. To serve, divide the noodle mixture among four dinner bowls. Top each serving with a piece of salmon