Miso Salmon with Soba Noodle Salad

Just to let you all know I do take recipe requests for my blog. So this one is for my Aunt Shelly, who pointed out that I didn’t have a recipe for salmon on my blog. This is something I have been making for many years and never fails to impress. It’s easy and quick enough to make during the week, and also can be dressed up for company on the weekends. The soba noodle salad is awesome because it can be served hot or cold, as a main dish or side dish and the ingredients can be adapted depending on the season and what you have on hand. Also, using soba noodles is a great way to introduce whole grains into your or your family’s diet without freaking anyone out.

 

Miso Salmon with Soba Noodle Salad

 

Makes 4 Servings

1 serving = 4 oz salmon and 1 cup noodles = 11 Points Plus

 

Prep Time: 25 minutes

Total Time: 45 minutes

 

For the Salmon:

  • 1# salmon (preferably wild-caught), skin off
  • 3 tbsp miso paste
  • 1 tbsp grated ginger
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 orange, juiced
  • cilantro sprigs (for garnish)

 

For the Noodles:

  • 8.8 oz soba noodles (1 package)
  • 4 oz ramps (1 bunch), bottoms should be sliced and tops can be left whole**
  • ¾ # asparagus
  • ¼ cup soy sauce, divided
  • 1 tbsp sesame seeds
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 cup bean sprouts

 

**If ramps are not in seasons, feel free to use a combination of scallions (1 bunch) and 2 cloves of sliced garlic.

 

Asparagus @ Union Square Greenmarket

Preheat the oven to 375°F. Combine miso paste, ginger, rice vinegar, soy sauce, vinegar, mirin, and orange juice and set aside.

Bring a large pot of salted water to a boil. Add the soba noodles and cook according to the package’s directions (usually about 8 minutes) until the noodles are cooked through. Drain and set aside.

Soba Noodles

Meanwhile, combine 2 tbsp soy sauce and 1 tsp sesame oil in a large bowl. Add the asparagus and thoroughly coat the asparagus in the dressing. Place asparagus on a foiled-lined sheet tray and place into the oven. Cook for 4-5 minutes or until crisp-tender. Cut into 1 inch pieces and set aside.

In a medium sauté pan, add ramp bottoms and sauté for 1-2 minutes or until soft. Add the ramp tops and cook until slightly wilted.

In a large bowl combine remaining soy sauce, sesame oil, rice vinegar, and brown sugar. Whisk to combine until sugar has dissolved.

 

When the soba noodles are cooked through, drain well, and add to large bowl with the dressing while the noodles are still hot. Add the asparagus, ramps, and bean sprouts and toss everything together to combine thoroughly. Do a quick taste test to make sure everything is properly seasoned. You can either keep this salad at room temperature or refrigerate to serve it chilled.

For the salmon, brush the miso glaze onto both sides on the salmon and place on a foil-lined sheet pan. Place into a preheated 375°F oven, and bake until the fish is about medium in temperature, about 10-12 minutes depending on the size of your filet. Let me the salmon rest before you cut into it. Garnish with cilantro sprigs.

 

My favorite was to enjoy this dish is with the warm salmon sitting on top of the cold noodles because I love the contrast in temperature. Keep the requests coming!

Shaved Asparagus Salad

Asparagus is one spring’s most versatile ingredients. It can steamed, sautéed, stir-fried, baked, broiled, and even grilled. In this dish I decided to have some restraint and let the asparagus be natural and delicate. This dish only has 4 ingredients, which means it can be made on-the-fly and enjoyed over and over again.

Shaved Asparagus Salad

Makes 4 Servings

1 Serving = 2 Points Plus

  • 1 bunch of asparagus, blanched and shaved
  • 1 oz parmigiano reggiano, shaved
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil

First you want to blanch your asparagus in very salty water for 30 seconds. Take the asparagus out and shock it immediately in ice water. Allow to cool for 3-5 minutes. When asparagus are cool, drain them and pat dry thoroughly with paper towels.

Next you want to shave the asparagus. You can either use a peeler or Japanese mandoline. If the asparagus are teeny-tiny you can just cut them in half.

Next whisk together lemon juice and olive oil. Season with salt and pepper.

Combine asparagus, lemon vinaigrette, and the parmigiano reggiano. Season with salt and pepper.