Miso-Glazed Salmon with Peanut Ramen Noodles
Easy and delicious! Even easier if you make the Asian dressing ahead of time. It's a bit strong, but it evens out.
2 packages (6-7 oz) instant ramen noodles (discard the flavor pack)
1/4 cup red miso (or any miso you have on hand)
2 tbs honey
1/4 cup peanut butter
1/4 cup fresh lime juice (2 limes)
About 2/3 cup store-bought Asian sesame dressing (or homemade, recipe below)
One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
Four 6-ounce skinless salmon fillets
Thinly sliced scallion greens, for garnish
For homemade dressing:
1/3 cup olive or vegetable oil
1/4 cup plus 2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon granulated garlic
1 1/2 tablespoons toasted sesame oil
1 tablespoon miso paste
1 tablespoon honey
3 teaspoons sriracha sauce or to taste
For the dressing:
Mix the dressing ingredients together in a small jar and shake to mix well.
For the salmon:
Position a rack in the middle of the oven (about 7 inches from the broiler) and preheat to broil. Line a baking sheet with parchment paper.
Mix the miso, honey, and 2 tbsp of the Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze and place on the prepared baking sheet and broil on the middle rack until the fish is browned and the flesh is opaque, about 8 to 9 minutes (don't overcook!).
While the salmon is cooking, mix together the peanut butter, lime juice and 1/3 cup plus 2 tablespoons of the Asian dressing and set aside.
Heat 1 tablespoon of vegetable or peanut oil in a saute pan and add the shredded cabbage mix. Saute just until the cabbage has begun to soften, 3-5 minutes. Remove from the heat.
Cook the ramen noodles (minus the seasoning packs) according to the package instructions (I boil them for a bit less time than called for to make sure the noodles don't get soggy). Drain and add to the cabbage mixture in the pan. Stir in the peanut-butter-Asian dressing mixture and toss to coat thoroughly, adding more chicken broth if needed to make a good sauce.
Divide the ramen noodles between 4 shallow bowls and top with a piece of the cooked salmon. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.
- The original recipe adds 3/4 cup chicken broth to the peanut sauce, but I found this made a very watery sauce. It may depend on the type of peanut butter you use? IF your sauce is too thick, try adding a bit of broth to loosen it.
- I found that there was about twice as much miso marinade as I needed, so I halved that.
- The peanut sauce is delicious! Try using it other places!
- The Asian dressing would probably be amazing on salads.