We drink a lot of tea here, but we also love to cook with it! While tea already lends itself to so many sweet treats, we’re interested in incorporating tea into all of our meals, sweet and savory. So when we saw this Miso Salmon with Green Tea Soba Salad we had to try it. The chilled, green tea soba salad makes the perfect base for the miso salmon, bursting with umami flavor. Plus, it’s quick, easy, and healthy for a weeknight meal. Serve with hot or iced Spring Green tea, pickled ginger or soy sauce if desired. Also great as lunch the next day!
Miso Salmon with Green Tea Noodle Salad Recipe
This MindFood recipe is so easy and delicious, it's a perfect weeknight meal!
- 2 tbsp white miso paste
- 1½ tbsp mirin
- 1½ tbsp caster sugar
- 4 x 150g salmon fillets
- 450 g edamame beans
- 200 g green tea soba noodles
- 2 bunches asparagus (ends trimmed, sliced into ribbons)
- 200 g snow peas (thinly sliced lengthways)
- 4 spring onions (thinly sliced lengthways)
- 2 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 2 tsp sesame oil
- pickled ginger (to serve)
- Combine miso, mirin and 1 tablespoon of sugar in a bowl. Add salmon and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
- Meanwhile, cook edamame in a large saucepan of boiling water for 2 minutes. Refresh under cold running water, drain well. Peel and place in a bowl.
- Bring a large pot of water to boil. Add noodles and cook for 2 minutes. Add asparagus and snow peas and cook for 1 minute. Refresh under cold running water. Drain well. Add to bowl with edamame and add spring onions.
- Combine soy sauce, vinegar, sesame oil and remaining sugar in a small bowl. Add to noodles and toss.
- Heat a large non-stick frying pan over medium heat. Add salmon and cook for 2 minutes each side for medium or as desired. Set aside for 2 minutes to rest.
- Divide noodle mixture into serving bowls. Top with salmon and serve with pickled ginger.