Miso Glazed Roasted Salmon with Soba Noodle Salad Recipe

Ingredients

• 4 salmon fillets (170-200g each)
• 1/4 cup white miso paste
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 8 oz soba noodles (そば)
• 1 cup julienned carrots
• 1 cup julienned cucumber
• 1/2 cup thinly sliced radishes
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 2 green onions, finely sliced
• Salt and pepper to taste

Instructions

1. In a medium bowl, combine 1/4 cup white miso paste, 2 tablespoons honey, 2 tablespoons soy sauce, and 2 teaspoons rice vinegar. Whisk until smooth to create the miso marinade.
2. Place the salmon fillets in a medium shallow dish and pour the miso marinade over them, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat the oven to 400°F (200°C). Line an 18x13-inch half sheet pan with parchment paper.
4. Remove the salmon from the marinade (discard any leftover marinade) and place the fillets skin-side down on the prepared pan. Bake in the preheated oven for 12-15 minutes or until salmon flakes easily with a fork and is cooked through.
5. While the salmon is baking, bring a large pot of salted water to a boil. Add 8 oz soba noodles and cook according to package instructions, typically around 4-6 minutes until al dente. Drain and rinse under cold water to stop cooking; set aside.
6. In a large mixing bowl (4-quart), combine the cooled soba noodles, julienned carrots, julienned cucumber, and sliced radishes. Drizzle with 2 tablespoons sesame oil and toss gently to combine; season with salt and pepper to taste.
7. To serve, place a generous portion of the soba noodle salad on each plate. Top with a roasted salmon fillet and garnish with sliced green onions and a sprinkle of sesame seeds.