Gluten-Free Miso-Seared Salmon with Soba Noodles and Bamboo Shoots

Allergens

Fish, Soy

Ingredients

• 2 salmon fillets (6 oz each), skin on
• 1/4 cup white miso paste
• 1 tbsp brown sugar
• 1 tbsp soy sauce (gluten
• free)
• 1 tbsp mirin
• 4 oz gluten
• free soba noodles
• 2 cups fresh or frozen bamboo shoots, thinly sliced
• 1 cup baby spinach
• 1 tbsp sesame oil
• Salt and pepper, to taste

Instructions

1. In a small bowl, mix miso paste, brown sugar, soy sauce, and mirin until well combined. Set aside.
2. Season salmon fillets with salt and pepper. Heat a non stick pan over medium heat, add the salmon skin side down, and cook for 4 minutes or until the skin is golden brown. Flip the salmon and brush miso mixture on the flesh side. Cook for another 4 minutes or until cooked through. Set aside to rest.
3. Cook soba noodles according to package instructions, then drain and rinse with cold water.
4. In a large pan, heat sesame oil over medium heat. Add bamboo shoots and cook for 2 3 minutes until slightly softened. Add baby spinach and cook for another minute, or until wilted.
5. Combine cooked noodles, bamboo shoots, and spinach in a large bowl. Toss to mix well.
6. To plate, place a portion of the noodle mixture on each plate, top with salmon fillets, and drizzle remaining miso glaze over the fish. Garnish with green onions or sesame seeds if desired.

Chef’s Insight

Balancing flavors and presentation is key in Japanese cuisine, so don't hesitate to adjust seasoning or garnishes as needed.

Notes

Fresh bamboo shoots can often be found pickled or canned in Asian markets.