Miso Glazed Salmon with Ginger-Lime Soba Salad

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 honey, 0.5 teaspoon of sesame oil, 0.5 teaspoon of grated fresh ginger, and 1 minced clove of garlic in a small bowl.

2. 2

   Place 2 (6-ounce) salmon fillets in a shallow dish, pour the miso glaze over them, and let them marinate for at least 15 minutes at room temperature.

3. 3

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, then bake the marinated salmon fillets for 12-15 minutes or until cooked through and flaky.

4. 4

   While the salmon bakes, cook 4 ounces of soba noodles according to package directions, rinse them under cold water, and drain well.

5. 5

   Blanche 0.5 cup of shelled edamame in boiling water for 2-3 minutes, then drain and cool.

6. 6

   In a large bowl, combine the cooked and cooled soba noodles, 0.5 cup of blanched edamame, 0.5 thinly sliced medium cucumber, 0.5 julienned medium carrot, and 2 thinly sliced green onions.

7. 7

   Whisk together 2 tablespoons of lime juice, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of grated fresh ginger to create the salad dressing, then pour it over the noodle mixture and toss gently to combine.

8. 8

   Serve the baked miso-glazed salmon fillets immediately alongside the ginger-lime soba salad, garnished with 1 tablespoon of toasted sesame seeds.