SALMON WITH CITRUS SAUCE

1 1/4 lbs. 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 lb. soba noodles or whole wheat noodles

1/3 cup orange juice

2 oranges; peeled, sectioned & chopped

1 clove garlic; minced

1/4 cup red onion; chopped

1/4 cup green onion; sliced (optional)

2 teaspoons anise seed; crushed

green onion slivers and/or rosemary sprigs (optional)

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

2. Place fish 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 easily with a fork. Turn fish halfway through broiling time.

3. Meanwhile, cook soba noodles in boiling water in boiling water in a large saucepan for about 4 minutes or whole wheat noodles for 8 to 10 minutes, or until just slightly chewy. Drain; place in a large bowl. Add remaining olive oil and vinegar, orange juice, chopped oranges, garlic, onions and crushed anise seed; toss to coat. Divide noodle mixture among four dinner plates. Top each serving with a piece of salmon. Garnish each serving with green onion and rosemary, if desired.

* CHEF'S NOTE: Japanese soba noodles are made with wheat and buckwheat flour. Look for them in the Oriental section of your grocery store or in Oriental food stores.

Yields 4 servings

CALORIES: 372; PROTEIN: 29g; FAT: 6g; CARBS: 54g; FIBER: 2g; CHOL: 25mg; SODIUM: 538mg.

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