This was our post turkey-day cleanse meal. It’s a meal I’ve made many times in the darkest days of winter when I want to eat green things and food that won’t weigh me down. I love the bright citrus notes, the dark caramel color on the salmon and how easy it is to throw together (the limited dishes are another plus). Salmon, kale, avocado, citrus, and buckwheat (soba noodles) are all super nutrient-rich foods making this the perfect weeknight meal for pressing the reset button after holiday excess.
This recipe calls for quite a few ingredients but most are pantry items. If you are short an ingredient or two, you can make this dish anyway. There are many substitute options, just remember you are going for a sweet, salty, tangy combination and play with the ingredients you have on hand. I used 100% buckwheat soba noodles (I love their nutty flavor and texture) but udon noodles will also work. The dressed soba noodles are great served cold or at room temperature.
Miso Salmon Bowl
inspired by Udon Noodle Bowl with Miso-Honey Glazed Salmon
For the marinade:
1 1/2 tablespoons miso (I used yellow mild miso from Trader Joe’s)
1 tablespoon mirin
2 teaspoons soy sauce (I used dark soy sauce but light soy sauce can be substituted)
juice of 1/2 a lemon (read ahead, the zest should be reserved)
juice of 1/2 a orange
For the dressing:
zest from 1 orange and 1 lemon
juice of 1/2 a lemon
juice of 1/2 a orange
1 tablespoon honey
1 teaspoon soy sauce
1/2 teaspoon chili garlic sauce (optional)
1 tablespoon toasted sesame oil
For the bowl:
1 lb salmon fillets
8 oz packet of soba or udon noodles, cooked according to package directions
2 avocados, sliced
a bunch of kale (approximately 5 oz), stems removed and leaves chopped
1 bunch green onions, sliced
toasted sesame seeds (optional)
Special Equipment Needed:None
Preheat oven to 400 deg F. Combine the ingredients for the marinade. Pour over top, coating the entire salmon, and allow to sit for ~10 minutes.
For the dressing combine the zest, juice, honey, soy sauce, chili sauce if using and sesame oil. Whisk together. Toss with the noodles and set aside.
Cook the salmon at 400 deg for ~10 minutes. Toss the kale with salt and olive oil and cook with the salmon for the last 3-4 minutes. Both of these can be done on foil lined baking sheets to avoid additional dishes. The kale should be crispy and beginning to brown/blacken just on the edges.
Place noodles and salmon in a bowl and serve with avocado, kale, green onions and sprinkle sesame seeds on top. Serve immediately.
Wine Pairing: I had a rose (as seen in the pictures) but a unoaked Chardonnay or Alsatian Pinot Gris would work even better.