Pan-Roasted Salmon with Spicy Miso Broth & Wakame

Pan-Roasted Salmon

with Spicy Miso Broth & Wakame

2 Servings
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This is the pinnacle of seafood soups. You’ll use wakame, a subtly sweet variety of seaweed that’s been popular in Japanese cuisine for centuries. You’ll accent its flavor with our custom ramen noodles. Topped with pan-roasted salmon fillets and highlighted with a rich dark miso broth, this dish takes the sea’s bounty and uses it to make something incredible.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Pan-Roasted Salmon with Spicy Miso Broth & Wakame
Title
  • 2 Skinless Salmon Fillets
  • 12 oz Fresh Ramen Noodles
  • 2 Scallions
  • ¼ lb Tatsoi
  • 2 Tbsps Dark Miso Paste
  • 2 tsps Sriracha
  • 2 tsps White Sesame Seeds
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Tamari
  • 2 tsps Dried Wakame
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Halve the tatsoi lengthwise. Peel and mince the ginger. In a medium bowl, combine the miso paste, tamari and ¼ cup of water.

Start the broth:
2 Start the broth:

In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tatsoi; cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted.

Finish the broth:
3 Finish the broth:

To the pot of vegetables, add the dried wakame, miso mixture, 3 cups of water and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be. Reduce the heat to medium-low and simmer 10 to 12 minutes, or until the flavors have melded. Turn off the heat and season with salt and pepper to taste.

Cook the salmon:
4 Cook the salmon:

While the broth simmers, pat the salmon fillets dry and season with pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned salmon and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a paper towel-lined plate.

Cook the noodles:
5 Cook the noodles:

While the salmon cooks, add the fresh ramen noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for exactly 2 minutes and 30 seconds. Drain thoroughly and divide between 2 bowls.

Plate your dish:
6 Plate your dish:

Divide the broth between the 2 bowls of noodles and top with the cooked salmon fillets. Garnish with the sesame seeds and green tops of the scallions. Enjoy!

Tips from Home Chefs

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Pan-Roasted Salmon

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Halve the tatsoi lengthwise. Peel and mince the ginger. In a medium bowl, combine the miso paste, tamari and ¼ cup of water.

2 Start the broth:

In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tatsoi; cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted.

Start the broth:
Finish the broth:
3 Finish the broth:

To the pot of vegetables, add the dried wakame, miso mixture, 3 cups of water and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be. Reduce the heat to medium-low and simmer 10 to 12 minutes, or until the flavors have melded. Turn off the heat and season with salt and pepper to taste.

4 Cook the salmon:

While the broth simmers, pat the salmon fillets dry and season with pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned salmon and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a paper towel-lined plate.

Cook the salmon:
Cook the noodles:
5 Cook the noodles:

While the salmon cooks, add the fresh ramen noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for exactly 2 minutes and 30 seconds. Drain thoroughly and divide between 2 bowls.

6 Plate your dish:

Divide the broth between the 2 bowls of noodles and top with the cooked salmon fillets. Garnish with the sesame seeds and green tops of the scallions. Enjoy!

Plate your dish:
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