Miso-Glazed Salmon with Ponzu and Soba Veggie Noodles
Recipe courtesy of Michelle Ruiz, Executive Chef, FirstService Residential (Naples, Fla.)
Ingredients
- Ingredients for the Salmon and Miso Glaze:
- salmon fillet - 1 piece, 7 ozs.
- shrimp - 2 pieces, 21/25
- blackened seasoning - 1/2 tsp.
- Ingredients for the Glaze:
- white miso - 3 Tbsps.
- mirin - 2 Tbsps.
- sake - 2 Tbsps.
- soy sauce or tamari - 1 Tbsp.
- honey - 1 Tbsp.
- sesame oil - 1 Tbsp.
- Ingredients for the Soba Noodles with Veggies:
- baby bok choy - 1 ea.
- carrots - 1/4 ea., sliced
- shitake mushrooms - 3 ea.
- garlic - 1 clove, minced
- ginger - .5 tsp., fresh, minced
- red cabbage - .25 cup, shaved
- soba noodles - 5 ozs.
- sesame oil - .25 Tbsp.
- blended oil - .25 Tbsp.
- sesame seeds - 1 Tbsp.
- scallions - 2 Tbsps. (garnish)
- Ingredients for the Ponzu Sauce:
- soy sauce or tamari - 3 Tbsps.
- scallions - .5 Tbsp.
- yuzu juice - 2 Tbsps.
- orange juice - 1 Tbsp.
- rice vinegar - 1 Tbsp.
- mirin - 1 Tbsp.
- sugar - 1 tsp.
- fresh ginger - 1 tsp., grated
- sesame oil - 1 tsp.
Instructions
- Whisk miso paste, mirin, sake, soy sauce, honey, and sesame oil. Brush onto salmon fillets and let marinate for 30 minutes.
- Boil soba noodles and set aside.
- Whisk soy sauce, yuzu juice, fresh orange juice, rice vinegar, mirin, sugar, ginger, scallions, and sesame oil until smooth.
- Preheat oven to 400°F. Place salmon on a baking sheet and roast 10-12 minutes, until just cooked and slightly caramelized.
- In a sautee pan, heat sesame oil and the blended oil, then sauté garlic and ginger.
- Add mushrooms, carrots, and bok choy, cooking until just tender. Stir ponzu sauce and add the soba noodles.
- In another sautee pan, add oil and sautee the shrimp. Add a little bit of blackened seasoning to season.
- Plate soba noodles with veggies. Top with salmon and shrimp. Finish with sesame seeds and scallions.
