Sesame Salmon Noodle Bowls
with miso soba, edamame and carrots
- Garlic - 2 cloves , chopped
- Oil, cooking - 4 Tbsp
- Tamari - 4 Tbsp
- Water - 1 Tbsp
- Honey - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Vinegar, rice - 2 tsp
- Red pepper flakes - 1/2 tsp
- Salmon - 1 lb
- Bell peppers, red - 1 , chopped
- Carrots, medium (look for pre-shredded to save time) - 2 , matchsticks
- Edamame, shelled - 1 1/2 cups , defrosted
- Noodles, soba (sub gluten-free spaghetti) - 8 oz
- Oil, cooking - 1 Tbsp
- Peanut butter, creamy - 1 Tbsp
- Miso, white - 2 tsp
- Sesame seeds, black or white - 2 tsp
- Limes - 1 , juice of
Make marinade / dressing - Peel and chop garlic. Combine with cooking oil (the portion for the marinade), tamari, water, honey, sesame oil, vinegar and red pepper flakes. (Can be done up to 5 days ahead)
Marinate salmon - Combine salmon with half the marinade (reserve the other half for dressing). Marinate for 30 minutes and up to 1 day. (Can be done 1 day ahead)
Bring a saucepan of water to boil. Add soba noodles and cook according to package instructions.
While noodles cook, heat a nonstick pan over medium-high heat. Add cooking oil (the portion for salmon). Remove salmon from marinade (discard marinade) and place flesh-side down in heated pan. Sear salmon on both sides, 2 to 3 minutes. Lower heat to medium, cover pan loosely with foil and cook for another 4 to 8 minutes, depending on thickness of salmon and desired level of doneness.
Make dressing by combining reserved half of marinade with peanut butter, miso and sesame seeds. (To get a smooth sauce, it helps to combine all ingredients in a jar or plastic container with a lid and shake well.)
Drain noodles and combine with bell peppers, carrots and edamame. Add dressing and toss to combine.
Serve salmon over noodles and finish with fresh lime juice. Enjoy!