Miso-Marinated Salmon with Cauliflower Rice & Zesty Paleo Soba Noodles

Allergens

Fish, Soy (in miso paste)

Ingredients

• 2 (6 oz) salmon fillets, skin on
• 1/4 cup white miso paste
• 3 tbsp mirin
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp freshly grated ginger
• 1 large head of cauliflower, riced
• 1/2 cup almond flour
• 4 oz paleo soba noodles
• 1 cup mixed vegetables (bell peppers, carrots, zucchini)
• 3 tbsp avocado oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a shallow dish, combine miso paste, mirin, rice vinegar, sesame oil, and grated ginger to make the marinade.
2. Place salmon fillets in the marinade and let them sit for 30 minutes in the refrigerator.
3. While the salmon is marinating, prepare the cauliflower rice by pulsing florets in a food processor until they resemble rice grains. Sauté the cauliflower rice with a pinch of salt over medium heat for 5 7 minutes or until tender. Stir in almond flour to thicken and set aside.
4. Cook paleo soba noodles according to package instructions, then drain and rinse under cold water to prevent sticking. Toss with zesty lemon dressing.
5. In a large pan, heat 2 tbsp of avocado oil over medium high heat. Remove salmon from marinade (reserve marinade) and sear for 4 minutes on each side, or until cooked through. Set aside to rest.
6. In the same pan, add another tablespoon of avocado oil and sauté mixed vegetables until tender.
7. Assemble the dish by placing a bed of cauliflower rice at the base, followed by sautéed vegetables, paleo soba noodles, and finally topped with the miso marinated salmon fillet. Drizzle leftover marinade over the salmon.
8. Garnish with fresh cilantro and enjoy!

Chef’s Insight

To enhance the umami flavor, use a high-quality miso paste and opt for wild-caught salmon if possible.

Notes

This recipe can be easily adapted for various dietary restrictions by substituting ingredients as needed.