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Miso Salmon + Suavo Avocado Soba Noodle Bowl

4 Servings
Prep Time
30 Minutes
Total Time
50 Minutes


Salmon Marinade

  • 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

Pickled Radishes

  • 2 small radishes, thinly sliced with mandolin
  • 1/4 cup water
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon sugar

Serving Sauce

  • 1 tablespoon fresh lime juice
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons mirin

For Serving:

  • 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