Seattle Miso Salmon Noodle Salad

Ingredients

• 12 oz salmon fillet
• 8 oz soba or wheat noodles
• 3 tbsp white miso
• 2 tbsp mirin or honey
• 3 tbsp soy sauce, divided
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 1 tbsp neutral oil
• 1 cucumber, thinly sliced
• 1 tbsp freshly grated ginger
• 3 scallions, sliced
• 2 tbsp toasted sesame seeds
• 1 lemon, cut into wedges
• Salt and black pepper

Steps

1. Whisk 2 tablespoons of the miso with the mirin and 1 tablespoon of the soy sauce into a glaze and spread it over the salmon. Marinate for 20 minutes.
2. Cook the noodles in unsalted boiling water for the time on the package, then drain and rinse under cold running water until completely cold, rubbing them with your hands.
3. Rinsing is essential for a cold noodle salad. Left unrinsed, the surface starch glues the strands into a solid block.
4. Whisk the remaining miso and soy sauce with the vinegar, sesame oil, and ginger into a dressing, and toss the drained noodles through it. Season with salt and black pepper.
5. Heat the oven to 425F (220C) and line a sheet pan with parchment, since the miso glaze sticks and burns onto bare metal.
6. Wipe most of the marinade off the salmon and set it skin side down on the pan. The sugars in miso scorch fast, so a thick layer will blacken before the fish is done.
7. Roast for 10 to 12 minutes, until the thickest part reaches 125F (52C) for medium or 145F (63C) for fully cooked, and the top has caramelised in patches.
8. Rest for 5 minutes, then flake into large pieces over the noodles with the cucumber, scallions, sesame seeds, and lemon wedges.

Allergen note: Contains fish, soy, gluten, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.