Seared Salmon & Miso Soba Noodle Salad with Fairy Tale Eggplant & Baby Greens

Seared Salmon & Miso Soba Noodle Salad

with Fairy Tale Eggplant & Baby Greens

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In Japanese cuisine, soba noodles, with their nutty buckwheat flavor, are often enjoyed chilled in the summer. Here, we’re tossing them with crunchy cucumber, tender specialty eggplant and—just before serving—delicate baby greens, which wilt just a bit in the salad. (Depending on what’s freshest near you, you’ll receive either kale or mizuna.) It all comes together in a unique dressing of sweet miso and red chile, simmered together with fresh aromatics for well-balanced complexity.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    765 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Medium dice the eggplant. Halve the cucumber lengthwise; cut crosswise into ¼-inch-thick pieces. Transfer the cucumber to a bowl and season with salt and pepper.

Make the dressing:

2 Make the dressing:


In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the miso paste, ½ cup of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Transfer to a large bowl. Stir in the vinegar; season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the eggplant:

3 Cook the eggplant:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly softened; season with salt and pepper. Transfer to the bowl of dressing and toss to coat. Wipe out the pan.

Cook the salmon:

4 Cook the salmon:


Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin sides down, and cook 3 to 4 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

Make the salad & plate your dish:

5 Make the salad & plate your dish:


While the salmon cooks, add the noodles to the pot of boiling water and cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Transfer the cooked noodles, seasoned cucumber and remaining sesame oil to the bowl of dressed eggplant. Toss to thoroughly coat; season with salt and pepper to taste. Add the baby greens and toss to thoroughly combine. Divide between 2 dishes. Top with the cooked salmon. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:


Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Medium dice the eggplant. Halve the cucumber lengthwise; cut crosswise into ¼-inch-thick pieces. Transfer the cucumber to a bowl and season with salt and pepper.

2 Make the dressing:


In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the miso paste, ½ cup of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Transfer to a large bowl. Stir in the vinegar; season with salt and pepper to taste. Rinse and wipe out the pan.

Cook the eggplant:

3 Cook the eggplant:


In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly softened; season with salt and pepper. Transfer to the bowl of dressing and toss to coat. Wipe out the pan.

4 Cook the salmon:


Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned salmon, skin sides down, and cook 3 to 4 minutes on the first side, or until browned and crispy. Flip and cook 1 to 2 minutes, or until cooked to your desired degree of doneness. Remove from heat.

Cook the salmon:

Make the salad & plate your dish:

5 Make the salad & plate your dish:


While the salmon cooks, add the noodles to the pot of boiling water and cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent sticking. Transfer the cooked noodles, seasoned cucumber and remaining sesame oil to the bowl of dressed eggplant. Toss to thoroughly coat; season with salt and pepper to taste. Add the baby greens and toss to thoroughly combine. Divide between 2 dishes. Top with the cooked salmon. Garnish with the green tops of the scallions. Enjoy!

Browse Steps
1 of 5