Best 4 Miso Salmon With Ginger Noodles Recipes

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Indulge in a tantalizing culinary journey with our delectable miso salmon with ginger noodles, a harmonious blend of flavors and textures. Perfectly seared salmon fillets, infused with the umami-richness of miso and the zest of ginger, take center stage. Accompanied by a symphony of vegetables, including crisp asparagus and tender snap peas, this dish is a symphony of colors and tastes. The ginger noodles, infused with the warmth of ginger and the subtle sweetness of honey, provide a delightful contrast to the savory salmon. Whether you're looking for a weeknight dinner or an impressive dish for a special occasion, this recipe guarantees satisfaction. For those seeking a vegetarian alternative, we offer a tofu stir-fry with ginger noodles, capturing the essence of this dish with plant-based protein. And for those with a sweet tooth, our ginger snap cookies deliver a delightful crunch and a burst of ginger flavor.

Let's cook with our recipes!

MISO SALMON WITH GINGER NOODLES



Miso salmon with ginger noodles image

Try this healthy dinner dish of wholemeal noodles, peppers, leeks and spinach and omega-3-rich salmon fillets. It's ready in under 25 minutes

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 22m

Number Of Ingredients 11

2 nests wholemeal noodles (100g)
1 ½ tsp brown miso
2 tsp balsamic vinegar
½ tsp smoked paprika
2 skinless wild salmon fillets (230g)
1 tbsp rapeseed oil
30g ginger , cut into matchsticks
1 green pepper , deseeded and cut into strips
2 leeks (165g), thinly sliced
3 garlic cloves , finely grated
160g baby spinach

Steps:

  • Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
  • Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
  • Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.

Nutrition Facts : Calories 516 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium

MISO-GINGER MARINATED GRILLED SALMON



Miso-Ginger Marinated Grilled Salmon image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 10

1/4 cup white miso (fermented soybean paste)
1/4 cup mirin
2 tablespoons unseasoned rice vinegar
2 to 3 tablespoons soy sauce
2 tablespoons minced green onions
1 1/2 tablespoons minced fresh ginger
2 teaspoons toasted sesame oil
4 salmon fillets, 8 ounces each
Salt and freshly ground pepper
Yuzu juice, for drizzling, optional

Steps:

  • Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Place the salmon in a baking dish, pour the marinade over, and turn to coat. Cover and marinate for 30 minutes in the refrigerator.
  • Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.

Nutrition Facts : Calories 517 calorie, Fat 31.5 grams, SaturatedFat 7 grams, Cholesterol 125 milligrams, Sodium 634 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 4 grams

GRILLED MISO SALMON WITH RICE NOODLES



Grilled miso salmon with rice noodles image

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

Provided by Rick Stein

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 15

4 salmon fillets , about 140g each
sunflower oil , for greasing
2 tsp brown miso paste
2 tsp balsamic vinegar
2 tsp soy sauce
1 tsp Spanish smoked paprika
200g dried rice noodles
3 tbsp sunflower oil
3 garlic cloves , finely grated
25g ginger , finely grated
8 spring onions , sliced
2 medium red chillies , thinly sliced
100g beansprouts
small pack of coriander , chopped
1 tbsp fish sauce

Steps:

  • Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
  • Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
  • Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

Nutrition Facts : Calories 566 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.6 milligram of sodium

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE



Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette image

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, grains and rice, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Steps:

  • Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  • On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
  • In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  • Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

Tips:

  • Mise en Place: Before you start cooking, prep all of your ingredients and have them ready to go. This will make the cooking process much smoother.
  • Choose the Right Salmon: For this recipe, it's best to use a fatty salmon fillet, such as Chinook or Coho. These types of salmon will hold up well to the heat of the oven and won't dry out.
  • Cook the Salmon to Perfection: The key to perfectly cooked salmon is to cook it just until it's opaque in the center. Overcooked salmon will be dry and tough.
  • Make the Ginger Noodles Ahead of Time: The ginger noodles can be made up to 3 days in advance. This makes them a great option for a quick and easy weeknight meal.
  • Use Fresh Herbs: Fresh herbs, such as cilantro and scallions, add a lot of flavor to this dish. If you don't have any fresh herbs on hand, you can use dried herbs, but they won't be as flavorful.

Conclusion:

This miso salmon with ginger noodles is a delicious and healthy meal that's perfect for a weeknight dinner. The salmon is cooked to perfection and the ginger noodles are flavorful and easy to make. This dish is sure to be a hit with your family and friends.

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