It’s a mash up of one of my fav cookbook recipes with one of my fav blog recipes – it’s Miso Salmon with Sesame Ginger Noodles!!
We’ve talked about the miso marinated cod that I used to make for my private chef clients on a weekly basis. I think the recipe is so engrained in the back of my brain, I could make it with my eyes shut. Well today I’m swapping out the cod for salmon and serving it over a VERY FLAVORFUL bed of sesame noodles! The result: truly the most perfect bowl of food you’ll taste this month! Miso Salmon with Sesame Ginger Noodles for everyone.
Let’s talk logisitics:
- the recipe calls for ramen noodles, but you can use any thin noodle your prefer. Or not thin – go for udon. The key is really in that sauce so don’t skimp on that.
- below you’ll find the fish called for is salmon, but you can still use cod if you prefer. You just want something that’s medium thick. Nothing too thin.
- the miso marinade – if you’re in a crunch for time, you’re okay to let it sit for just 30 minutes. But the 3 hour mark really can do a LOT for the flavor. And over night is even better if you plan that far ahead! xx
Miso Salmon with Sesame Ginger Noodles
For the Fish
- 1/4 cup sake
- 1/4 cup mirin
- 4 tablespoons white miso paste
- 2 tablespoons brown sugar
- 4 salmon fillets, about 1/3 pound each
For the Noodles
- 1 knob fresh ginger (about 4-5 inches) peeled, finely chopped
- 6 cloves garlic finely chopped
- 1 bunch scallions (green onions) thinly sliced
- 1/2 cup olive oil or neutral light olive oil or grapeseed oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon white sugar
- kosher salt to taste
- 4 5-ounce packages ramen noodles
- sesame seeds
- fresno chiles, sliced
For the Fish
- Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Pat the salmon fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for at least 3 hours and up to 3 days.
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Place the fish skin-side-down on the pan and transfer to the oven and cook for 8 minutes, then turn the oven to broil and broil for 3-4 minutes until the top of golden/black in spots and is opaque in the center and flakes easily. Flake fish into pieces and pile on top of the noodles. Garnish and serve.
For the Noodles
- Combine the ginger, garlic, and two-thirds of scallions together in a large bowl.
- Heat the oil in a small saucepan over medium high heat for about 2 minutes. Turn the heat off and add the ginger mixture. Let the mixture infuse for 5 minutes before stirring in remaining scallions. Stir in soy sauce, rice wine vinegar, pepper, sesame oil, and sugar; season with salt. Set aside for 15 minutes to let flavors come together. Taste and adjust seasonings.
- Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl. Top with flakes of salmon and assorted garnishes.