Oven‑Baked Miso Salmon

Ingredients

• 2 tbsp miso paste (15 g)
• 2 tbsp Soy sauce
• 3 tsp Raw cane sugar
• 4 salmon fillets with skin (125 g each)
• Salt
• 250 g Soba noodles
• 150 g sugar snap peas
• 150 g frozen edamame
• 100 g mixed salad greens
• 3 tsp Rice vinegar
• 1 tbsp mirin
• 1 tsp wasabi paste
• 2 tbsp sesame oil
• 2 tbsp Sesame seeds (15 g, white and black)

Instructions

1. 1.

   Whisk miso paste with 1 tbsp soy sauce, sugar, and 2 tbsp boiling water. Pat salmon fillets dry, coat with the mixture, cover and let marinate for about 15 minutes.

2. 2.

   Meanwhile bring a pot of salted water to boil and cook soba noodles for about 5 minutes or as directed on the package. Drain, rinse under cold water, and set aside.

3. 3.

   Trim and wash snap peas, cut lengthwise into thin strips. Boil edamame and snap peas in salted water for 3–4 minutes, shock in ice water, drain. Wash salad greens and dry. Toss noodles with snap peas, edamame, and greens in a bowl.

4. 4.

   Line a baking rack with parchment paper. Place salmon fillets skin‑side down on the rack and bake at 200 °C (400 °F) for 3–4 minutes using the grill setting. Flip and cook the other side for another 3–4 minutes until done. Remove from oven and let rest briefly.

5. 5.

   In a bowl whisk vinegar, mirin, and remaining soy sauce. Add wasabi paste and sesame oil, mix well, taste, and adjust seasoning. Arrange six salmon fillets in the center of plates. Distribute noodle salad on both sides. Drizzle everything with dressing and sprinkle white and black sesame seeds. Serve immediately.