Miso Glazed Salmon with Soba Noodle Salad

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, 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 until smooth to create the miso glaze.

2. 2

   Place two 6-ounce salmon fillets in a shallow dish and brush them generously with half of the prepared miso glaze, ensuring they are evenly coated, then let them marinate for 15 minutes at room temperature.

3. 3

   Bring a large pot of water to a rolling boil, add 100 grams of soba noodles, and cook according to package directions, usually for 3-4 minutes, until al dente, then drain and rinse with cold water to stop the cooking process.

4. 4

   While the noodles cook, julienne 0.5 a cucumber and 1 medium carrot, and combine them in a large bowl with 0.5 cup of shelled edamame.

5. 5

   Preheat a non-stick skillet over medium-high heat, add the marinated salmon fillets skin-side down, and cook for 4-5 minutes per side, or until cooked through and flaky, brushing with the remaining miso glaze during the last few minutes of cooking.

6. 6

   In a separate small bowl, whisk together 2 tablespoons of rice vinegar and 1 tablespoon of sesame oil to create the salad dressing.

7. 7

   Add the cooked and cooled soba noodles and the prepared dressing to the bowl with the vegetables, toss gently to combine, and then garnish with 2 thinly sliced green onions and 1 teaspoon of toasted sesame seeds.

8. 8

   Serve the hot miso glazed salmon immediately alongside the refreshing soba noodle salad.