Miso Salmon with Veggies & Sesame Noodles

Ingredients

Miso Marinade

• 4, 6 oz filets of wild salmon
• 1/2 cup shiro miso (white)
• 1/2 cup white sugar
• 1/2 cup dry sake
• 1/4 cup soy sauce

Sesame Noodles

• 3 Tbsp coconut or vegetable oil
• 1 Tbsp sesame oil, plus more if needed
• 1 package (9.5 oz) soba noodles, prepare per instructions on back. Tip: To avoid the noodles from clumping, drain the cooked noodles into a colander, dump them into a bowl of cold water and squish them around well with your hands until separated
• 3 scallions, thinly sliced with the dark and white parts separated
• 4 clove of garlic minced
• 1 small head broccoli, chopped into small similar sized florets
• 4 crimini mushrooms, sliced
• 2 small zucchinis, sliced or julienned
• 1 carrot, peeled and shredded
• 1 handful snow peas

Sesame Sauce

• 3 Tbsp rice vinegar
• 3 Tbsp soy sauce
• 2 Tbsp safflower or vegetable oil
• 1 Tbsp sesame oil
• 2 tsp honey
• 3 garlic cloves, minced
• 2 tsp ginger, minced
• 1 1/2 tsp black sesame seeds, plus some for garnish 
• 1/4 tsp chili sauce

Directions

Miso Salmon

1. In a medium sized bowl, whisk together the marinade ingredients 
2. Add the salmon to the bowl and refrigerate for 45 minutes until 2 hours
3. Preheat over to 425 Degrees F 
4. Bake salmon skin side down on cookie sheet for 14 minutes
5. Broil salmon for 1 minute until the edges turn golden brown and begin to carmelise

Sesame Noodles

1. In a large sauté pan, heat the oil until sizzling
2. Add the garlic and white parts of the green onions and cook 2 minutes until fragrant
3. Add the broccoli and mushrooms and toss to coat. Cook for 7 minutes until the broccoli is vibrant green and the mushrooms have softened. 
4. If the oil has dried up add a little more sesame oil to coat the pan and put in the zucchini, snow peas and carrots and cook for 2 minutes
5. Add the cooked soba noodles and sesame sauce
6. On low heat, cook the noodles until they have warmed through 

Plate

1. Split the sesame veggie noodles into 4 serving bowls
2. With a spatula gently lift the salmon off the baking sheet and place on top of the noodles ( the skin should stick to the sheet)
3. Garnish with the green parts of the scallions and a sprinkle of the black sesame seeds
4. Serve warm