Teriyaki Salmon, Soba Noodle Soup and Green Salad with Carrot Dressing

Okay, I've got to send you three places for the recipes.  Soup here, salmon here and salad dressing here.  

Here's the strategy.  First of all, I don't make my own teriyaki sauce, although you certainly could.  I use the Soy Vay Teriyaki or the Trader Joe's version of it.

While the salmon is marinating, I make the soup.  Now, if you don't have the kombu or the dashi, but do have some otherwise flavorful stock, I don't think the world would end if you skipped the broth prep stage and just followed the rest of the steps (so skip the first batch of ingredients and the first paragraph of instructions).  Don't skip the miso, though. Good flavor and it lasts for a long time in the fridge so worth buying if you don't have the ingredient on hand.

I also skip the tofu since I am getting my protein from the salmon. If you are vegetarian, you could, of course, skip the salmon and the dashi and use the tofu.

The carrot dressing is, quite frankly, a bit more involved than I am capable of doing on a hungry weeknight, but it will last several days in the fridge.  So I'd make it on a weekend and then use it during the week (DELICIOUS over brown rice and steamed veg).