Hmmmmm. Miso. Soy Sauce. Sake. Mirin. Sugar Just all so good together. I marinated the salmon a mix of these ingredients for 2 hours and then roasted it for ± 10 minutes and grilled for an additional 2 minutes, with sesame seeds sprinkled on top, until caramelised and slightly charred.
Served with a simple miso broth, soba noodles and steamed veggies, a great weeknight dinner!
Miso Glazed Salmon with Miso Soba Noodle Soup
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Loading...Ingredients
- The salmon
- 2 salmon filets, no skin (see notes)
- 2 tbsp miso (I like white miso, but any type will work)
- 1 tbsp (cooking) sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 - 2 tsp sesame seeds
- The broth
- 750 ml boiling water
- 2-3 tbsp miso paste
- 1 chicken (or vegetable) stock cube
- 2 spring onions, left whole and knotted
- 2-3 slices ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- To serve
- 150 - 200 g soba noodles (or noodles of choice)
- 250 g bimi, chopped into thirds (see notes)
- 1 spring onion, finely chopped
- Chili oil, store bought or homemade
Instructions
The salmon
Mix all the marinade ingredients together and add the salmon, toss to coat all sides. Cover and let marinade in the fridge for at least 30 minutes, max 2 hours.
Preheat the oven to 220°C.
Lay the salmon filets on a lined baking tray, discarding any of the excess marinade (see notes).
Bake for 10-12 minutes for medium rare, 15 - 18 minutes for cooked all the way through (this also depends on the size of the filets. If your filets are quite large you might need a little longer).
Sprinkle with sesame seeds and turn on the grill. Let the salmon grill for 2 minutes until starting to char, keep an eye on it though, it will burn quickly!
The broth
Pour 750 boiling water into a sauce pan and add the stock cube, 2 tbsp of miso paste, 1 tbsp soy sauce, the ginger slices and the knotted spring onion.
Bring to a simmer and let bubble away until ready to serve.
Cook the noodles according to the packaging, when done, rinse with cold water to stop it from over cooking. Set aside.
Prepare the bimi to your liking: either stir fry them quickly in a wok or frying pan, cook them in boiling salted water of steam in steamer. I like them al dente, for all methods ± 5 minutes should be enough.
To serve
Remove the spring onion and ginger from the broth. Taste and season with additional miso paste, soy sauce and a drop of sesame oil.
Divide the noodles over the bowls and ladle in the hot broth.
Place the salmon on the noodles and divide the bimi over the bowls.
Sprinkle with chopped spring onions and some chili oil.
Notes
- I recommend using salmon without skin for this recipe as it's easier to eat in a soup, but if you're serving the miso glazed salmon together with some rice and vegetables you can leave the skin on! This will add an additional crunchy flavour bomb to the dish.
- In this recipe we discard any excess marinade but if you like you can also use it as an additional sauce. To do this dilute the marinade with 2-3 tbsp of water and let simmer for ± 5 minutes.
- I used bimi but feel free to use other vegetables like shiitake mushrooms or bok choy.
