Miso Salmon Soba Salad Bowl
This fresh cold soba noodle salad bowl is full of bold umami flavor, fresh greens and miso-marinaded wild sockeye salmon. Protein packed and alive with superfood nutrients, this gluten-free meal is as delicious as it is gorgeous. The Wild Alaska Sockeye Salmon Box contains the perfect size portions for this recipe – just pull a few from your freezer and thaw overnight in the refrigerator to make this dish the next day.
Prep time: 30-40 min | Cook time: 10-12 min | Total time: 40-60 min | Yield: 2 portions
2 6oz Salmon Sisters Wild Alaska Sockeye portions, thawed
¼ cup dark aged miso
¼ cup soy sauce
2 tbsp honey
2 tbsp rice vinegar
8 oz buckwheat soba noodles
¼ cup rice wine vinegar
2 tbsp soy sauce or tamari
1 tbsp sesame oil
1 tbsp sugar
1 clove garlic, minced
1 tsp grated ginger
2 eggs, soft boiled
1 cup wild mushrooms such as beech, shiitake or maitake
1 bunch spinach, stems removed
2 baby bok choy, cut in half lengthwise
1 avocado, sliced
½ small cucumber, seeds removed and sliced thin
1 small bunch scallions, chopped
1 small bunch of cilantro, roughly chopped
1 tbsp sesame seeds, white or black
Begin by making the miso marinade. Mix the miso, soy, honey and vinegar in a bowl until well blended. Add the salmon portions flesh side down and allow to marinate for 2-3 hours if possible.
While the fish is marinating, cook the soba noodles and make the vinaigrette.
Bring a pot of water to a boil and cook soba according to manufacturer’s instructions or until just undercooked. Drain and lightly rinse with cool water to stop the cooking process. Add 1 tsp of sesame oil and gently massage the noodles to ensure they don’t stick together. Set aside.
To make the vinaigrette, measure all ingredients and place in a pint size mason jar. Give the jar a healthy shake and set aside to begin to build flavor.
For the soft boiled eggs, bring a small pot of water to a rolling boil with 1 tbsp baking soda. Carefully use a slotted spoon to lower each egg into the water and cook for 5 min and 30 seconds. Remove from the pot and immediately place in cold or iced water to stop cooking.
In a saute pan over medium heat, saute the wild mushrooms with a touch of olive oil until just tender and lightly season with salt- remove from pan. Add the bok choy and spinach and cook for approximately 30 seconds or just wilted but still vibrant green.
To prepare the salmon, preheat the broiler of your oven on high. Remove the fish from marinade and use a paper towel to pat dry and remove excess moisture. Place on a sheet pan and broil for approximately 6-10 min. (The doneness of the fish can be checked by simply testing with a fork and making sure the salmon gently flakes away yet still has a moist and rosy interior. Remember, the fish will continue to cook even after being pulled from the oven. It’s best to pull it a touch early and let it ‘carry-over cook' as it rests to ensure you don’t overcook the fish and dry it out. Another trick is to slide a metal skewer or cake tester into the center of the largest part of the fillet, leave it for 15-20 seconds and then test against your wrist. If it is cold/cool, it'll surely need more time. If it is warm to hot, you should find that it will be close). Set the salmon aside to rest as you begin to assemble your soba bowl.
In a large bowl, toss the cold soba noodles with a touch of the vinaigrette to dress and place in a bowl for serving. Garnish with miso salmon, eggs, mushrooms, spinach, bok choy, avocado, cucumber, scallions, cilantro and sesame seeds.