Miso Salmon + Suavo Avocado Soba Noodle Bowl
Prep Time30 Minutes
Total Time50 Minutes
- 1.5 pounds skin on salmon, cut into 4 pieces
- 2 tablespoons sweet white miso
- 4 tablespoons mirin
- 1 tablespoon cooking sake
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 4 cloves garlic, roughly chopped
- 1/8 teaspoon freshly ground pepper
- 2 small radishes, thinly sliced with mandolin
- 1/4 cup water
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1/4 cup low sodium soy sauce
- 2 tablespoons mirin
- 8 ounces soba noodles
- 2 avocados, pitted, peeled, and sliced
- 1 Persian cucumber, cubed
- 1/4 cup cilantro
- 1 tablespoon toasted sesame seeds
To make the marinade, in a bowl, whisk miso, mirin, sake, sesame oil, sugar, pepper, and garlic.
To make the marinade, in a bowl, whisk miso, mirin, sake, sesame oil, sugar, and garlic.
Cover and refrigerate for 24-48 hours, turning occasionally to coat. The flavor gets stronger the longer it marinates.
To make the pickled juice, in a medium sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the sliced radish to one bowl and the onion to the second bowl. Let them pickle for 2 hours.
To make the sauce, whisk lime juice, soy sauce, and mirin in a small bowl. Set aside.
Preheat the oven to 325 degrees F.
Remove salmon from marinade. Place salmon skin-side down in a baking dish. Place in the oven and roast until the center begins to turn deep orange to light pink, about 15-18 minutes depending on your oven.
While salmon is roasting, bring a pot of salted water to a boil and cook soba noodles according to package instructions. Drain well in a colander, rinse in cold water. And drain again. Set aside.
Cut avocados in half, peel the skin and slice them horizontally. Drizzle lime juice over the flesh to prevent them from browning while you assemble the noodle bowls.
Divide noodles among serving bowls, top with salmon, pickled radishes, sliced avocado, cucumber, cilantro, and sesame seeds. Serve with sauce.
- To check if salmon is done without a thermometer: gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes or separates easily along the white lines that run across the fillet, it’s finished cooking.
- Check the temperature of the salmon with a thermometer. Aim for 130˚F to 135˚F. The fish will continue cooking a bit after it comes off of the heat but remain tender and moist inside.
A Recipe From: Beyond Sweet & Savory