In my effort to try eating healthier meals on a more regular basis, to please my doctor, I’ve rediscovered miso paste. For those of you not familiar with it, miso paste is a fermented soybean product, from Japan. There are many varieties of miso paste, many made from rice or various grains, though the white and red soybean miso is probably the most popular. Most Americans are probably most familiar with miso in miso soup, a dish often served at sushi bars, in this country, as a first course.
Like many fermented products, miso contains live cultures that are said to be very beneficial. As such miso is often added to dishes at the end of cooking so that the live cultures are not killed. In this recipe salmon is marinated in a miso based marinade and then cooked, killing any live cultures that might be present, but it still makes for a really tasty marinade.
While this marinade works great for salmon, I also have used it on halibut and tilapia as my wife doesn’t care for salmon.
Miso Marinated Salmon with Soba Noodles
3 Tbsp. miso paste (preferably white miso)
2 Tbsp. mirin (sweet rice cooking wine)
2 Tbsp. honey
1/2 lime, juiced
2 portions salmon (5-6 oz. each)
2 Tbsp. vegetable oil
1 head bok choy, leaves torn and stems sliced
3/4 pound shiitake mushrooms, stems removed and julienned
6 oz. soba noodles, cooked and drained
2 cloves garlic, minced
2 tsp. ginger, minced
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 tsp. red pepper flakes
1/4 cup green onion, minced
Combine miso, mirin, honey and lime juice and mix together until honey is dissolved. Place salmon in a zip lock bag, add marinade, and close. Rub marinade into fish and refrigerate for 30 minutes to 1 hour. Meanwhile prepare the rest of the ingredients. Just before fish is done marinating turn your oven to “broil.” Line a sheet try with foil and spray with vegetable spray. Place fish, bottom side up, on try and broil for 3 minutes. Flip over and broil another 4-8 minutes depending on how you like your salmon done. While fish is broiling, heat a large saute pan and add the vegetable oil. Add the mushrooms and saute for 1 minute. Add the garlic and ginger, cook for 30 seconds longer then add the bok choy stems. Cook for 1 minute then add the bok choy leaves, green onions and soba noodles. Cook until bok choy leaves are starting to wilt then add the remaining ingredients and cook until heated through. Divide among 2 plates and top each mound with a piece of the broiled salmon.