Miso Glazed Salmon With Sesame Soba Noodles
This healthy and umami-packed Miso Glazed Salmon With Sesame Soba Noodles makes for a perfect nourishing lunch or wholesome dinner.
- 2 6 oz salmon fillets skin on or off is up to you
- 3 - 3.5 oz soba noodles
- 2 tbsp miso paste
- 2 tsp kikkoman soy sauce
- 2 tsp mirin
- 2 tsp freshly grated ginger
Sesame Sauce for the Noodles:
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp honey
- 1 clove of garlic minced
- 1/2 tsp ginger
- 1/4 tsp sesame seeds
- 1/4 tsp fish sauce
- 1 tbsp coconut or vegetable oil + more if needed
- 2 clove of garlic minced
- 2 oz broccolini roughly chopped
- 3 oz baby bella or oyster mushrooms
- 2 oz zucchini julienned
- 2 tbsp shredded carrots
- Thinly sliced scallions
- Chili flakes
- Sesame seeds
In a small bowl, combine the ingredients for the sesame sauce. Whisk roughly with a fork until combined and set aside.
In another small bowl, combine all of the ingredients for the miso glaze. Roughly whisk with a fork until well combined.
Evenly slather the glaze over the fillets.
Bake the fillets for 15 minutes or until flakey and opaque in the middle.
Heat the oil in a large saucepan over moderate heat.
Add the garlic and simmer until fragrant, stirring often to prevent browning.
Add the broccolini and mushrooms and toss to coat. Simmer over moderate heat until tender, approx. 5-7 minutes. Add a tad more oil if your pan dries out.
Once the veggies are tender, bring heat to low.
Add the zucchini and carrots, stir to mix, and cover pan to keep warm.
Prepare soba noodles as per directions on packaging.
When the soba noodles are ready and have been drained, add them to the saucepan with the vegetables.
Add the sesame sauce and toss to coat.
Divide the noodles and veggies into two separate dishes.
Top each dish with a fillet of salmon.
Garnish the dishes with thinly sliced scallions, sesame seeds and chili flakes (optional)