Ingredients & Substitutes

Instructions

1. 1

   Prepare the miso glaze by whisking together 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of soy sauce, 1 teaspoon of brown sugar, and 1 teaspoon of sesame oil in a small bowl.

2. 2

   Place two 6-ounce salmon fillets skin-side down on a baking sheet lined with parchment paper and generously brush the miso glaze over the top of each fillet.

3. 3

   Bake the salmon in a preheated oven at 400°F (200°C) for 12-15 minutes, or until cooked through and flaky, then set aside.

4. 4

   While the salmon bakes, cook 4 ounces of soba noodles according to package directions, then drain, rinse with cold water, and set aside.

5. 5

   In a large bowl, combine the cooked soba noodles, 1 cup of shelled edamame, 0.5 thinly sliced English cucumber, and 1 julienned medium carrot.

6. 6

   Whisk together 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of grated fresh ginger, and 1 minced clove of garlic to create the salad dressing.

7. 7

   Pour the dressing over the noodle and vegetable mixture, tossing gently to ensure everything is well coated, then stir in 2 chopped green onions.

8. 8

   Serve each miso-glazed salmon fillet alongside a portion of the soba noodle salad, garnished with 1 teaspoon of sesame seeds.