Miso-Glazed Salmon & Soba Noodle Salad
Kick off Week 16 with a truly exciting and flavorful dinner that breaks away from the usual routine! This vibrant Miso-Glazed Salmon sits atop a refreshing, sesame-infused soba noodle salad, delivering the perfect balance of umami, sweet, and savory notes to elevate your weeknight dining experience.
Ingredienser
- Salmon fillets4 pcs
- White miso paste3 tbsp
- Soy sauce2 tbsp
- Mirin2 tbsp
- Sesame oil1.5 tbsp
- Soba noodles250 g
- Shelled edamame150 g
- Cucumber1 pcs
- Green onions3 pcs
- Sesame seeds1 tbsp
Gör så här
In a small bowl, whisk together the white miso paste, soy sauce, mirin, and half a tablespoon of sesame oil until completely smooth.
Place the salmon fillets on a plate and coat them evenly with the miso glaze. Let them marinate for 10 to 15 minutes at room temperature to absorb the rich flavors.
Bring a large pot of water to a boil. Cook the soba noodles and shelled edamame according to the package instructions. Drain and immediately rinse under cold water to cool them down and stop the cooking process.
Preheat your oven's broiler. Place the marinated salmon on a baking sheet lined with parchment paper. Broil for 8-10 minutes, keeping a close eye on them, until the glaze is beautifully caramelized and the fish flakes easily with a fork.
Thinly slice the cucumber and finely chop the green onions. In a large serving bowl, toss the chilled noodles, edamame, cucumber, and green onions with the remaining 1 tablespoon of sesame oil.
Divide the refreshing noodle salad among four bowls. Carefully place a warm, caramelized salmon fillet on top of each bowl, sprinkle generously with sesame seeds, and serve immediately.