Salmon Soba “Rainbow” Bowl
Eat the rainbow of green, red, orange, and white with this fresh and tasty Japanese-inspired baked salmon and soba noodle bowl.
Servings: 4 people
Ingredients
Baked Miso-Glazed Salmon
- 850 g side of salmon skin on
- 5 tbsp miso paste
- 2 tbsp brown sugar or honey
- 1.5 tbsp sake
- 1.5 tbsp mirin Japanese sweet rice wine
- 1 tbsp toasted sesame oil
- Toasted sesame seeds to garnish
- Finely sliced scallions to garnish
Soba Noodle
- 400 g soba noodles cooked according to instructions
“Rainbow” Vegetables
- 1 large carrot peeled and julienned
- 1 small cucumber peeled and julienned
- 1 medium red bell pepper julienned
- 1 large avocado sliced
- 50 g mixed green salad
- 100 g frozen edamame beans cooked and cooled
- Handful of red radishes thinly sliced
- Handful of fresh coriander roughly chopped
- Handful of fresh mint roughly chopped
- Handful of bean sprouts
Instructions
- Mix the marinade ingredients (miso paste, brown sugar, sake, mirin, and sesame oil) together in a bowl.
- On a large baking tray, lay salmon skin side down on a cling wrap. Slather the marinade on the salmon on both sides. Carefully cling wrap and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Preheat the oven to 425F/218C. Line the baking tray with foil (make sure the foil is large enough to loosely wrap the salmon). Remove the salmon from the cling wrap and place it skindown on the foil wrap. Wrap the salmon with foil wrap. Bake for 20-25 minutes. Remove from the oven and garnish with scallions and sesame seeds.
- In the meantime, cook the soba noodles according to instructions.
- Prepare the vegetables.
- Assemble the vegetables and soba noodle in a large bowl into 4 portions and add a portion of baked salmon on top. To garnish, add toasted sesame seeds and thinly sliced scallion.