Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons white miso
  • 3 Tablespoons honey ((sugar or maple syrup))
  • 1 Tablespoon fresh, grated ginger root
  • 1 Tablespoon mirin
  • 1 Tablespoon sake
  • 1 Tablespoon grape seed or canola oil
  • 1 pound wild-caught salmon ((4 fillets))
  • 1/4 cup vegetable stock
  • 5 ounces dry soba noodles
  • 1/2 cup edamame
  • 1 bunch asparagus ((trimmed and cut in half))
  • toasted sesame seeds and sliced green onions to garnish

Instruction

  • Mix the miso, honey, mirin, and ginger together in a baking dish.
  • Place the salmon flesh side down in the baking dish. Leave on the counter to marinate for 30 minutes, turning occasionally. Or cover and place in the refrigerator over night.
  • Heat a large skillet over medium-high heat. Add the oil, then the salmon fillets skin side down.
  • Brush with marinade and cook until the flesh turns opaque almost half way up the side, 3 to 4 minutes. Flip the salmon over and cook for an additional 3 to 4 minutes until the salmon is cooked through. Be careful not to over cook!
  • Remove the salmon fillets from the pan. Add the remaining marinade and the vegetable stock. Bring marinade to a boil and simmer for 5 minutes to kill any bacteria that may or may not exist.