Ingredients & Substitutes

Instructions

1. 1

   Whisk together 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of soy sauce, and 1 teaspoon of brown sugar in a small bowl to create the miso glaze.

2. 2

   Pat 2 salmon fillets dry with paper towels and place them skin-side down on a baking sheet lined with parchment paper, then brush generously with the prepared miso glaze.

3. 3

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

4. 4

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

5. 5

   Blanch 1 cup of shelled frozen edamame in boiling water for 2-3 minutes, then drain and add to a large bowl with the cooked soba noodles, 1/2 thinly sliced cucumber, and 1/2 cup julienned carrots.

6. 6

   In a separate small bowl, whisk together 2 tablespoons of rice vinegar and 1 tablespoon of sesame oil to make the dressing, then pour it over the soba noodle mixture and toss gently to combine.

7. 7

   Serve the miso-glazed salmon hot alongside the refreshing soba and edamame salad, garnished with 1 teaspoon of toasted sesame seeds and 2 tablespoons of chopped green onions.