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Delicious miso salmon with ginger soy noodles

Miso on any protein makes in moist and tastier.  I have a recipe for miso chicken in a noodle broth which is similar to this one.  You could do this with a broth or just keep it with the noodles alone.

I never tell my kids what’s on the salmon or chicken because miso is not in their food vocabulary.  You could just say a Japanese style salmon, or not anything at all, and then let them taste it.

 

Note:  picture from What’s Gaby’s Cooking

Delicious miso salmon with ginger soy noodles

Miso on any protein makes in moist and tastier.  I have a recipe for miso chicken in a noodle broth which is similar to this one.  You could do this with a broth or just keep it with the noodles alone.

I never tell my kids what’s on the salmon or chicken because miso is not in their food vocabulary.  You could just say a Japanese style salmon, or not anything at all, and then let them taste it.

 

Note:  picture from What’s Gaby’s Cooking

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Ingredients

Recipe serves: 4-6
4 salmon fillets, about 1/3 pound each
20 ounces of ramen, soba, rice or any other Asian style noodle
miso
4 tablespoons red or white miso
1 teaspoon ginger, finely chopped or grated
1/2 teaspoon red chili flakes
2 tablespoons rice wine vinegar
2 tablespoons sugar
ginger soy
1 knob fresh ginger, about size of top of thumb, peeled, finely chopped
6 cloves garlic finely chopped
5 scallions, chopped, you can use white and green part
2-3 tablespoons neutral oil, avocado, canola
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil, this adds good flavor
1/2 teaspoon sugar, brown or white is fine
salt, to taste
option
chopped parsley or cilantro, red chili slices
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Delicious miso salmon with ginger soy noodles
Posted by
  • time
    1 hour plus more if you marinate
  • serves
    4
  • skill level
    Easy

Ingredients

  • 4 salmon fillets, about 1/3 pound each
  • 20 ounces of ramen, soba, rice or any other Asian style noodle

  • miso

  • 4 tablespoons red or white miso
  • 1 teaspoon ginger, finely chopped or grated
  • 1/2 teaspoon red chili flakes
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sugar

  • ginger soy

  • 1 knob fresh ginger, about size of top of thumb, peeled, finely chopped
  • 6 cloves garlic finely chopped
  • 5 scallions, chopped, you can use white and green part
  • 2-3 tablespoons neutral oil, avocado, canola
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil, this adds good flavor
  • 1/2 teaspoon sugar, brown or white is fine
  • salt, to taste

  • option

  • chopped parsley or cilantro, red chili slices

Directions

1
Done

Miso

In a small bowl combine the miso, red chili flakes, ginger, vinegar and sugar. Mix well together and set aside until ready to use.
2
Done

Salmon

Pat the salmon fillets thoroughly dry with paper towels.

3
Done

Coat the fish with the miso marinade. For best result let marinate for a few hours, or even overnight in refrigerator, though this is not necessary. It will still be delicious. Refrigerate until ready to bake.
4
Done

ginger soy sauce

Combine the ginger, garlic, and half the scallions together in a bowl.
5
Done

Heat the oil in a large saucepan over medium high heat for about 2 minutes. Turn the heat to lowest setting and add the ginger, garlic and scallions.
6
Done

Stir in soy sauce, rice vinegar, sesame oil, and sugar; season with salt. Taste and adjust. Turn off heat.
7
Done

Set aside for 10 minutes to let flavors come together.

8
Done

Preheat oven to 400F.
9
Done

noodles

Meanwhile, cook noodles according to package directions, and then drain. Set aside.

10
Done

Salmon

Place salmon in over proof baking pan and cook for 8 minutes. Then set oven to (high) broil for 3-4 minutes to create a caramelized golden brown crust. Set a timer for this part to avoid over cooking.
11
Done

to finish

When salmon is on broil setting, turn heat to medium-low under saucepan with ginger/soy mixture, place noodles in same pan and toss to coat. Lower heat until salmon is ready.

12
Done

Place noodles into one large serving bowl, or divide into individual serving bowls. Gently use a spatular to remove cooked salmon and pop onto noodles, sprinkle with remaining scallions and serve.
13
Done

Option to sprinkle with freshly chopped cilantro or parsley and chilies.

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