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Miso-Butter Salmon & Lo Mein Noodles
with Cucumber & Cherry Tomatoes
30 MIN
4
Servings
From the Test Kitchen
Our seared salmon and noodle salad are livened up with an umami-packed sauce, made simply with sweet white miso and mirin (a sweetened Japanese rice wine). Springy fresh lo mein noodles mingle deliciously with crisp cucumber, scallions, and cherry tomatoes (yours may be yellow or red). A garnish of fresh cilantro rounds out the dish on an herbaceous note.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
-
4 Skin-On Salmon Fillets
-
1 lb Fresh Lo Mein Noodles
-
6 oz Cherry Tomatoes
- 2 Scallions
- 1 Cucumber
- 1 large bunch Cilantro
- 2 Tbsps Mirin
- 1½ Tbsps Soy Sauce
- 2 Tbsps Sesame Oil
- 1 Tbsp Rice Vinegar
- ¼ cup Sweet White Miso Paste
- 2 Tbsps Butter
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice on an angle. Halve the tomatoes. Roughly chop the cilantro leaves and stems.
2
Make the miso sauce:
In a bowl, whisk together the miso paste, mirin, and 3 tablespoons of warm water until smooth.
3
Dress the vegetables:
Add the scallions, tomatoes, sesame oil, vinegar, soy sauce, and half the miso sauce to the bowl of cucumber. Season with salt and pepper. Stir to thoroughly combine.
4
Cook the noodles:
To the pot of boiling water, add the noodles (carefully separating with your hands before adding). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to prevent sticking and stop the cooking process.
5
Finish the noodles:
Transfer the cooked noodles to the bowl of dressed vegetables. Toss to combine; season with salt and pepper to taste. Divide among 4 bowls.
6
Cook the salmon & serve your dish:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned salmon fillets, skin side down, and cook 4 to 5 minutes on the first side, or until browned. Flip and add the butter and remaining miso sauce. Cook, occasionally spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked to your desired degree of doneness. Top the bowls of finished noodles with the cooked fillets and sauce. Garnish with the cilantro. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise. Place in a large bowl. Cut off and discard the root ends of the scallions; thinly slice on an angle. Halve the tomatoes. Roughly chop the cilantro leaves and stems.
2
Make the miso sauce:
In a bowl, whisk together the miso paste, mirin, and 3 tablespoons of warm water until smooth.
3
Dress the vegetables:
Add the scallions, tomatoes, sesame oil, vinegar, soy sauce, and half the miso sauce to the bowl of cucumber. Season with salt and pepper. Stir to thoroughly combine.
4
Cook the noodles:
To the pot of boiling water, add the noodles (carefully separating with your hands before adding). Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to prevent sticking and stop the cooking process.
5
Finish the noodles:
Transfer the cooked noodles to the bowl of dressed vegetables. Toss to combine; season with salt and pepper to taste. Divide among 4 bowls.
6
Cook the salmon & serve your dish:
Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned salmon fillets, skin side down, and cook 4 to 5 minutes on the first side, or until browned. Flip and add the butter and remaining miso sauce. Cook, occasionally spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked to your desired degree of doneness. Top the bowls of finished noodles with the cooked fillets and sauce. Garnish with the cilantro. Enjoy!
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