Miso-Glazed Salmon Cold Noodle Salad

Name: Miso-Glazed Salmon Cold Noodle Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Ingredients: 2 packages instant ramen noodles; 2 tablespoons peanut butter; Juice of 1 lime; 1/3 cup plus 2 tablespoons store-bought Asian sesame dressing; One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots); 1/4 cup red miso; 2 tablespoons honey; Kosher salt; Two 6-ounce skinless salmon fillets; Toasted sesame seeds, for garnish; Thinly sliced scallion greens, for garnish

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Level: Easy

Total: 1 hr (includes cooling and standing times)
Active: 25 min

Yield: 2 servings

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Ingredients

2 packages instant ramen noodles

2 tablespoons peanut butter

Juice of 1 lime

1/3 cup plus 2 tablespoons store-bought Asian sesame dressing

One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)

1/4 cup red miso

2 tablespoons honey

Kosher salt

Two 6-ounce skinless salmon fillets

Toasted sesame seeds, for garnish

Thinly sliced scallion greens, for garnish

Directions

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Watch how to make this recipe.

Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.