Sesame Salmon Noodle Bowls
with miso soba, edamame and carrots
We love the layers of flavor (and color!) in these noodle bowls that come from marinated salmon and a creamy miso and peanut butter dressing for the noodles.
- 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)
- Bell peppers / Carrots / Edamame - Prep as directed and combine.
- 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!
Will use less garlic next time, but just a personal preference.0 Helpful
Very good. I doubled the recipe and used four pieces of salmon. Sooooo good!!!0 Helpful
This recipe just needed 'more.' More salmon, and double (if not triple) the sauce. Had things been more proportional, the flavor would've been fine. Recipe made enough soba noodles, and there was plenty of carrots and edamame, but everything was a little too bland given sauce and salmon limits.0 Helpful
We doubled the sauce and baked the salmon as others suggested.0 Helpful
I really liked this! Don't skimp on salmon. I also used the noodle base for 4-year-old as leftovers with other things like chicken, broccoli, etc.0 Helpful
This was good, especially the salmon marinade. I would however double the sauce next time as it wasn't enough. I would also bake the salmon in the oven vs. stovetop, because the honey in the marinade made it burn too quickly in the pan.0 Helpful