Miso Glazed Salmon Over Soba Noodles
Rich salmon with a sweet miso glaze makes the perfect foil to earthy soba noodles tossed with winter vegetables.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Broccoli (Organic)
10 5 oz
Carrot (Organic)
6 3 oz
Shiitake mushrooms
8 4 oz
Dino kale (Organic)
6 3 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Soba noodles
1 0.5 Package
Sesame Seeds
1 0.5 tablespoon
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Sesame oil
3 1.5 tablespoon
Spice mix
Miso Glaze
Tamari
2 1 tablespoon
Brown sugar, light
1 0.5 tablespoon
Yellow Miso
2 1 tablespoon
Prep ahead (optional)
a. Remove and compost kale stems; stack leaves, roll lengthwise, and cut ½” slices. b. Cut broccoli into long florets with stem. c. Cut carrots into ribbons with peeler. d. ¼” slice shiitake mushroom caps; compost tough stems. e. Thinly slice yellow onion. f. Mince garlic.
Instructions
1
Cook soba noodles:
a. In a large saucepan over medium-high heat, add 8 cups water. Cover and bring to a boil.
b. Add soba noodles and stir to avoid sticking. Cook until al dente, stirring occasionally — start checking after 5-6 minutes. Drain, toss with drizzle of sesame oil or olive oil, and set aside.
2
While waiting for water to boil, cook salmon:
a. Add 1 tbsp hot water to miso glaze. Shake vigorously or add to a bowl and whisk.
b. Portion salmon and brush with miso glaze, saving some for basting.
c. In a large sauté pan over medium heat, add 1 tbsp sesame oil or olive oil. Add salmon skin-side down. Brush, or baste, with glaze. Cook about 2 minutes.
d. Flip and cook until glaze begins to caramelize, about 1 minute, being careful not to burn sugars in glaze. Flip and continue cooking until salmon is opaque throughout, about 6-8 minutes, basting until glaze is gone.
3
Cook vegetables:
a. In a medium sauté pan over medium-high heat, add 1 tbsp sesame oil or olive oil. Add yellow onion (thinly slice) and garlic (mince); cook until onion is translucent, about 2 minutes.
b. Add broccoli (long florets); cook until broccoli begins to soften, about 2-3 minutes. Add shiitake mushrooms (compost tough stems, ¼” slice caps); cook until caramelized, about 2 minutes. Add dino kale (remove stems, stack leaves, roll lengthwise, and cut ½” slices); cook until leaves are wilted, about 2 minutes.
4
Serve:
a. Divide soba noodles among bowls or plates. Top with stir-fried vegetables and raw carrot (peel into ribbons).
b. Top with salmon, and garnish with black sesame seeds.
Chef's notes
Alternative Cooking Method: Preheat oven to broil. Move rack to center of oven. In large sauté pan over medium heat, add 1 tbsp sesame oil or olive oil. Add salmon skin-side down; brush generously with glaze. Cook about 2-3 minutes. Transfer to baking pan or leave it in the sauté pan if it’s oven-proof. Add to oven and broil for about 6 minutes, basting occasionally.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX