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Miso salmon and edamame noodle salad recipe
Miso salmon and edamame noodle salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious salmon salad with miso honey glaze, loaded with veggies and light on calories.
Ingredients:
  • 12.00 gm miso paste
  • 7.20 gm honey
  • 30.00 ml cooking sake
  • 2 (about 150g each) skinless salmon fillets
  • 200g podded frozen edamame
  • 200g sugar snap peas, trimmed
  • 100g dried edamame noodles
  • 2 tsp finely grated fresh ginger
  • 31.50 gm salt-reduced soy sauce
  • 1 tsp sesame oil
  • 4 radishes, thinly sliced
  • 80g baby spinach
  • Sesame seeds, toasted, to serve (optional)
Instructions:
  • In a large shallow dish, blend miso paste, honey, and 1 tablespoon of sake until smooth. Add salmon and coat evenly. Let it sit for 5 minutes, or for even better flavor, cover and refrigerate for 1-2 hours.
  • Cook the edamame and sugar snap peas together until just tender by steaming, boiling, or microwaving. Then, drain the vegetables and rinse under cold water before draining well.
  • Place noodles in a large heatproof bowl, cover with boiling water, and let sit for 3 minutes to soften. Drain and rinse under cold water. Drain well.
  • Preheat the grill to high. Line a baking tray with foil. Grill the salmon for 7-8 minutes, flipping once, until golden, caramelized, and cooked to your preference. Let it rest for 5 minutes before serving.
  • Mix ginger, soy sauce, sesame oil, and 2 tsp sake in a small bowl. Toss noodles, edamame, sugar snap peas, radish, and spinach in a large bowl. Add the dressing and gently mix. Serve noodle salad in bowls, top with flaked salmon, and sprinkle with sesame seeds, if desired.

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