This sweet and salty miso salmon served over soba noodles is a melt-in-your-mouth, satisfying dish.
I haven’t been spending as much time in the kitchen as I would like to, because when you start renovating and there is still stuff to do outside, your mind wanders, but I have been trying to perfect this amazing salmon recipe, and my oh my, it’s a winner.
It’s slow-cooked in the oven resulting in a melt-in-your mouth fish with a beautiful salty-sweet crust from the maple miso. Amazing!
Restaurant quality food at home. Give it a go.
Miso Salmon and Soba Bowls
- Total Time: 35 minutes
- Yield: 2 servings 1x
Ingredients
Scale
- 2 140 g fresh salmon portions skin on
- 2 tbsp shiro miso paste
- 2 tbsp maple syrup
- 2 tbsps olive oil
- 1 tbsp water
- 1 90 g stick soba noodles
- 2 small cucumbers
- 1 small zucchini or 200g pack zoodles
- 1 baby cos lettuce
- 2 tablespoons mayo
- a few coriander leaves
- chilli flakes to taste
- 1 tablespoon crispy fried onion
Instructions
- Preheat conventional oven to 120C / 250F. Place salmon pieces on baking paper skin-side down. Mix together the miso, maple syrup, 1 tablespoon olive oil and water. Top each piece with the paste and spread evenly over the top. Roast for 25 minutes on the middle shelf of the oven or until the paste is caramelized lightly.
- Meanwhile, cook soba noodles in boiling water for 8 minutes and drain. Using a mandolin slicer slice cucumbers lengthways. Spiralise zucchini, if using whole. Toss noodles, zucchini and cucumber in a large bowl with the remaining olive oil. Arrange lettuce leaves on plates. Top with the noodle mixture.
- Remove salmon from the oven and transfer onto the noodles. Drizzle with mayo, sprinkle with coriander leaves, chilli flakes and crispy onion. Tuck in!
Notes
*Crispy onion is available from Asian grocers and some supermarkets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
