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Recipe courtesy of Jeff Mauro
Miso-Glazed Salmon Cold Noodle Salad
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- Level: Easy
- Total: 1 hr (includes cooling and standing times)
- Active: 25 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 240
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 19 mg
- Sodium
- 609 mg
- Level: Easy
- Total: 1 hr (includes cooling and standing times)
- Active: 25 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 240
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 12 g
- Cholesterol
- 19 mg
- Sodium
- 609 mg
Ingredients
Directions
- 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.
