Miso-Glazed Salmon Soba Salad

 Miso-Glazed Salmon Soba Salad

Silky soba noodles, crisp snap peas, sesame-glazed salmon, and a ginger-miso dressing — a Japanese-inspired summer salad that's as elegant as it is satisfying.

INGRÉDIENTS

• 4 salmon fillets, skin-on (6 oz each)

• 226 3/4 g soba noodles

• 473.2 ml snap peas, strings removed

• 1 English cucumber, julienned or ribboned

• 4 radishes, thinly sliced

• 3 scallions, thinly sliced

• 118 1/4 ml fresh cilantro or shiso leaves

• 29.6 ml toasted sesame seeds

• 44 1/3 ml white miso paste

• 9 7/8 ml fresh ginger, finely grated

• 44 1/3 ml rice vinegar

• 29.6 ml soy sauce or tamari

• 14 3/4 ml sesame oil

• 29.6 ml honey or mirin

• 44 1/3 ml neutral oil (avocado or grapeseed)

• 2 1/2 ml flaky sea salt

• 1 nori sheet, cut into thin strips (optional garnish)

ÉTAPES

Whisk together 44 1/3 ml white miso paste, 9 7/8 ml fresh ginger, finely grated, 44 1/3 ml rice vinegar, 29.6 ml soy sauce or tamari, 14 3/4 ml sesame oil, and 29.6 ml honey or mirin until completely smooth. Taste and adjust — it should be savory, tangy, and just slightly sweet. Set aside.

Bring a large pot of unsalted water to a boil. Cook 226 3/4 g soba noodles according to package directions (typically 4–5 minutes). Drain and immediately rinse under cold running water to stop cooking and remove excess starch. Shake dry. ⏱ 4m 30s

 Pat 4 salmon fillets, skin-on (6 oz each) dry. Brush flesh side with 1 tbsp of the miso dressing. Heat 44 1/3 ml neutral oil (avocado or grapeseed) in a cast iron skillet over high heat until shimmering. Place salmon skin-side up and sear undisturbed. ⏱ 3m

4Flip salmon to skin-side down and reduce heat to medium. Cook until skin is crispy and fish is just opaque in the center. Transfer to a plate skin-side up to keep it crispy. ⏱ 4m

 Toss the cooled 226 3/4 g soba noodles with half the miso dressing until well coated. Add 473.2 ml snap peas, strings removed and 1 English cucumber, julienned or ribboned and toss again gently.

 Divide dressed noodles across serving plates or a large platter. Scatter 4 radishes, thinly sliced, 3 scallions, thinly sliced, and 118 1/4 ml fresh cilantro or shiso leaves over the top. Lay the seared 4 salmon fillets, skin-on (6 oz each) fillets over each portion, skin-side up.

Drizzle remaining dressing over the salmon. Sprinkle 29.6 ml toasted sesame seeds and 1 nori sheet, cut into thin strips (optional garnish) strips if using over everything. Finish with a pinch of 2 1/2 ml flaky sea salt. Serve immediately.

NOTES

Blogger tips: Skin-side up salmon is the hero shot — that lacquered, crispy skin with sesame seeds scattered over silky noodles is endlessly clickable. Shoot tight on the salmon flake for the money close-up.

Make-ahead: Dressing keeps for up to 5 days refrigerated. Noodles can be cooked and dressed up to 2 hours ahead (add a splash of rice vinegar to loosen if they clump). Sear salmon just before serving.

Swaps: Works beautifully with seared tuna, poached chicken, or crispy tofu for a vegetarian version. Soba can be swapped for rice noodles or zucchini noodles for a gluten-free option.

Flavor boost: A drizzle of chili crisp over the finished bowl adds heat and crunch that readers will obsess over.