Description
Sweet miso salmon baked to perfection, served over chilled soba noodles with crunchy veggies. A healthy and flavorful weeknight dinner.
Ingredients
Scale
- 2 portions (280 g) fresh salmon portions skin on
- 2 tbsp shiro miso paste
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp water
- 1 stick (90 g) soba noodles
- 2 small cucumbers
- 1 small zucchini or 1 pack (200 g) zoodles
- 1 baby cos lettuce
- 2 tbsp (30 ml) mayo
- a few coriander leaves
- chilli flakes
- 1 tbsp (15 ml) crispy fried onion
Instructions
- Preheat conventional oven to 250°F (120°C).
- 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.
- Cook soba noodles in boiling water for 8 minutes and drain.
- Using a mandolin slicer, slice cucumbers lengthwise.
- Spiralize 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.
Notes
- For richer flavor, marinate the salmon in the miso mixture for 30 minutes before baking.
- If you don’t have a mandolin, thinly slice the cucumbers and zucchini with a sharp knife.
- Leftovers can be stored separately (salmon and noodles) in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 15
- Sodium: 800
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 35
- Cholesterol: 150