Miso marinated salmon tastes so delicious on its own. It doesn’t need much more than a simple side of soba and zucchini noodles. Add a scoop of fresh kimchi, and you’ve got a well rounded dinner.
Miso marinated salmon feels so been-there-done-that, but if December is all about saying yes to sweets, then surely January is all about balance. Hitting the pause button on my sugar diet is a great idea. Matter of fact, I’d like to eat more clean, light meals for a while. Soba and zucchini noodles qualify, especially when paired with grilled salmon and kimchi.
Thankfully, this miso salmon with noodles left me 100% satisfied. Filling up is tricky with light and clean meals, but this salmon checks all the boxes — perhaps because it was more savory than sweet. Notably, my husband was practically singing its praises for days. This pleases me to no end because the man is quite particular about his salmon. Aren’t we all?
Delicate fish can be frustrating to grill, but large fillets of fleshy salmon, particularly salmon steaks are easier to work with because they are less prone to tearing. Broiled salmon is a safer bet, but if you have the patience and an offset, well-oiled spatula, you might want to try grilling; nothing beats the flavor of charred salmon.
How do I prevent fish from sticking to the grill?
If your fish sticks to the grill, know you are in good company. There’s not a chef on earth who can prevent fish from sticking to the grill from time to time. Here are some tips that make it manageable.
- Pat the fish dry with paper towel to remove excess moisture, then brush the grill with oil to coat.
- Place fish on a very hot grill and don’t move it until it’s ready to be flipped.
- Use an offset, well-oiled spatula to test whether the fish is sticking. Sometimes a little longer on the grill is all it needs. A restaurant trick is to work a small amount of oil underneath the food so that it lifts away from the grates.
Cooking Zucchini and Soba Noodles
Maybe you’ve noticed the term “zoodles” or maybe you’ve seen spirals of zucchini “noodles” at the store. People love their zoodles, and I’m all for eating more vegetables. These aren’t like pasta noodles; they’re very delicate and require about 1 minute of cooking time in boiling salted water.
It’s really easy to make them with a vegetable peeler but a more efficient way is with a spiralizer that attaches to the kitchen aid and that’s how I make mine. They also have really inexpensive plastic versions, if you don’t own a kitchen aid.
Simmer buckwheat noodles aka soba like you would pasta in boiling, salted water. Break open the noodle to test the cook. No white starch in the center?
Great! Go ahead and strain them. I highly recommend that you rinse soba noodles with cold water right away to prevent them from getting mushy. Give them a toss with toasted sesame oil to prevent them from sticking together.
Miso Salmon with Noodles
- 1/4 cup sake
- 1/4 cup white miso, gluten free
- 1 T brown sugar
- 1 T soy sauce, gluten free
- 4 6-oz salmon fillets with skin
- 1 tsp canola oil
- 9.5 oz package Hakubaku Soba noodles
- 2 whole zucchinis, spiralized
- 2 T toasted sesame oil
- soy sauce, for serving
- kimchi, for serving
- Heat the sake in a small saucepan over low heat for 5 minutes. Remove from heat and put the sake, miso, 1/4 cup water, sugar, and soy sauce in a large bowl. Break up with a whisk or fork to form a smooth liquid sauce. Place salmon fillets into the sauce, cover, and refrigerate for 12 to 48 hours.
- Preheat the oven to broil or preheat the grill to medium-high. Remove the salmon from the marinade and pat dry with paper towels. Lightly brush the fish with oil and broil or grill the fish until just done. The flesh will become opaque and flake when it is cooked.*
- Serve over soba noodles* with kimchi. Season with soy sauce or use the marinade as a sauce by simmering in a pot.
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