miso salmon

Miso Salmon with miso pesto

Adapted from
https://www.seriouseats.com/recipes/2012/06/miso-glazed-salmon-in-the-toaster-oven-recipe.html
and
https://www.bonappetit.com/recipe/miso-pesto-with-ramen-noodles

Salmon, marinated overnight, cooks in 10ish minutes under the broiler.
Served with vegetable-heavy pesto over ramen noodles.


Salmon:

1/4 cup red or white miso

1/3 cup sake

1 tablespoon soy sauce

1 tablespoon maple syrup (or honey, or agave, or whatever you want)

1 tablespoon gochujang

1 teaspoon of toasted sesame oil

1 tablespoon some other kind of oil

scallion or two, cut into small pieces

1 salmon filet, around 3/4 lb. Cut in half the long way, so each piece is relatively thin.

Mix marinade in ziplock bag, then add salmon. Let sit overnight in fridge.

When ready to eat, turn broiler on oven to high, with rack at the top (this assumes a top broiler).

After the oven has time to get warm, but the salmon directly under the heat until cooked, roughly 6-10 minutes depending on the broiler. The top of the salmon should be completely covered in sauce (so it can caramelize), but there should be some leftover. Put the leftover sauce in a small saucepan and cook over low heat until it bubbles, then turn it off.

You can always flake apart the salmon to check after 5ish minutes, and then put it back if it's not ready.  At least in our oven the broiler is in the middle, so the salmon pieces are almost touching so they are right under the heat. Hopefully, the top of the fish will be black, but it won't taste burnt

When done, toss the scallions on top, as well as any extra sauce to taste

Noodles:

1 bunch fresh arugula (not baby - the real kind), bottom inch or two of the stems cut off

1 bunch cilantro, bottom inch or two of the stems cut off. 

1 Tbsp miso

1 garlic clove

half a lemon, squeezed

1 10oz package fresh ramen noodles (the kind that doesn't come with a flavor packet, they sell Sun Noodle Kaedama Ramen at whole foods)

olive oil to taste, probably around 1/4 cup.

1 tsp toasted sesame oil

a small handfull of nuts, like pistachio or pine.

Throw nuts in blender or cuisnart, pulse until there are no big pieces left. Add in garlic, cilantro, arugula, miso, lemon, sesame oil, olive oil in, and blend until pesto-textured. Add oil and salt to taste.

To cook ramen noodles, follow directions - it's basically like regular noodles. Mix with pesto, and serve with salmon.