Miso Glazed Salmon And Soba Noodle Salad Food

MISO-GLAZED SALMON COLD NOODLE SALAD

Steps:

• Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
• Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
• Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
• Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
• Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

MISO GLAZED SALMON AND SOBA NOODLE SALAD

Steps:

• In a small bowl, combine miso dressing ingredients. Brush half of the dressing over the salmon fillets, set aside to marinate for 30 minutes. Heat vegetable oil in a large frypan over medium heat. Fry salmon fillets, skin side up for 2 - 3 minutes or until golden brown. Gently flip and fry for a further 5 minutes or until salmon is cooked through. Bring a pot of salted water to the boil, add the soba noodles and cook until al dente. Drain, run under cold water, then drain again. Bring another large pot of salted water to the boil, add the broccoli, beans and soybeans and cook for 3 minutes or until vegetables are just cooked. Drain, run under cold water, then drain again. In a large bowl, combine noodles and green vegetables. Add the remaining miso dressing and toss to combine. Break salmon into bite-sized chunks and add to salad, gently fold through. Finish with spring onion and toasted black sesame seeds.

SOBA SALAD WITH MISO DRESSING

Steps:

• Bring a large pot of water to a boil and salt it. Drop in the noodles and carrot and cook until tender, 2 to 4 minutes; add the edamame for about 30 seconds to 1 minute just to warm, then drain everything in a colander. Set aside.
• In a large salad bowl, whisk together the soy sauce, lime juice, miso and mirin or sugar. Add spinach, noodles, carrot, edamame, scallion and toss; then taste and season with salt and pepper as needed. Garnish with grated ginger at the table.