Description
At its core, miso halal salmon soba noodle salad is a harmonious fusion dish centered around high-quality protein, complex carbohydrates, and refreshing raw vegetables. The star of the meal is fresh salmon marinated in a savory-sweet glaze of white miso paste, soy sauce, garlic, ginger, and honey. Once baked to tender perfection, the fish is flaked and served over a bed of chilled soba noodles tossed with colorful vegetables and an aromatic sesame dressing.
Ingredients
For the salmon
- 300–350 g salmon fillet, skin removed
- 1½ tbsp white miso paste
- 1 tbsp halal-certified soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 small garlic clove, grated
- ½ tsp grated fresh ginger
For the soba salad
- 180 g soba noodles
- 1 carrot, julienned
- ½ cucumber, thinly sliced
- 1 cup shredded red cabbage
- 2 spring onions, sliced
- ½ cup edamame, cooked and shelled
- 1 tbsp toasted sesame seeds
- Small handful fresh coriander or cilantro
- Optional: sliced red chilli
Sesame-miso dressing
- 1 tbsp white miso
- 1½ tbsp halal-certified soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1–2 tbsp warm water, to loosen
- 1 tsp lime juice
- ½ tsp grated ginger
Instructions
Mix the miso, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
Coat the salmon thoroughly and leave for 10–20 minutes. Avoid marinating for several hours because the miso mixture can make the surface quite salty.
Heat the oven to 200°C / 400°F.
Place the salmon on a lined baking tray and bake for approximately 10–14 minutes, depending on thickness, until just cooked through.
For extra caramelization, brush with a little more marinade during the final few minutes.
Let the salmon rest for 2–3 minutes, then flake it into large pieces.
Cook the soba according to the package directions.
Drain and immediately rinse thoroughly under cold water, separating the noodles with your fingers. This removes excess starch and keeps them springy.
Drain well.
Whisk together the miso, soy sauce, rice vinegar, sesame oil, honey, lime juice, and ginger.
Add warm water a little at a time until you have a smooth, pourable dressing.
Place the chilled soba noodles in a large bowl.
Add the carrot, cucumber, cabbage, edamame, spring onions, and coriander. Toss with most of the dressing.
Divide between bowls and top with the miso salmon.
Finish with sesame seeds, chilli, and the remaining dressing.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~550 kcal
Keywords: halal miso salmon soba salad, Japanese halal salmon soba bowl, miso glazed salmon buckwheat salad