Miso-Glazed Salmon Cold Noodle Salad
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1201
- Total Fat
- 65
- Saturated Fat
- 16
- Carbohydrates
- 103
- Dietary Fiber
- 13
- Sugar
- 29
- Protein
- 58
- Cholesterol
- 94
- Sodium
- 3045
- Total: 1 hr (includes cooling and standing times)
- Active: 25 min
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
- 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.