Pan-Roasted Salmon

with Spicy Miso Broth & Wakame

2 Servings

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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

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

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.

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.

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!