Honey-Miso Glazed Salmon with Asian Noodles


For noodles
3 teaspoons fresh ginger, grated
1 clove garlic, finely chopped
2 tablespoons honey
2 limes, juiced
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons fish sauce
2 teaspoons sesame oil
Salt and ground black pepper, to taste
4 bundles soba noodles (about 3/4 lb), cooked and rinsed in cold water
1 cup edamame, shelled, cooked
2 cups mung bean sprouts
6 green onions, thinly sliced, divided
1 red bell pepper, seeded, julienned
2 tablespoons black sesame seeds, divided
2 tablespoons white sesame seeds, divided

For salmon
2 tablespoons ground ginger
3 tablespoons light brown sugar
2 teaspoons sesame oil
2 1/2 tablespoons mirin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
3 tablespoons white miso paste
2 tablespoons honey
4 (8-oz) salmon fillets
2 tablespoons canola oil


For noodles
Combine ginger, garlic, honey, lime juice, soy sauce, rice wine vinegar, fish sauce, and sesame oil until blended; season salt and pepper.

Combine cooked noodles with edamame, bean sprouts, half of green onions, and bell pepper. Add enough dressing to coat, and 1 tablespoon each black and white sesame seeds; toss to combine. Chill noodles in the refrigerator until ready to serve.

For salmon
Combine ginger, brown sugar, sesame oil, mirin, rice wine vinegar, soy sauce, miso and honey until blended and smooth.

Season salmon fillets with salt and pepper. Heat canola oil in a large nonstick skillet over medium–high heat. Sear salmon fillets, about 2–4 minutes per side, depending on how thick they are. Reduce heat to medium, and spread glaze over fillets, about 2–3 tablespoons per fillet, and sauté for an additional 1–2 minutes, turning once until glaze reduces a bit and gets a bit more caramelized in color. Remove from heat.

Arrange noodles on serving plates, and top with salmon filets, remaining glaze from pan, and remaining green onions, black and white sesame seeds.

Sevres 4.