Succulent Gluten-Free Japanese Dinner Feast: Seared Salmon with Soba Noodles & Miso Soup
Discover a mouthwatering gluten-free Japanese dinner recipe that combines succulent seared salmon with nutritious soba noodles and comforting miso soup. This culinary experience will tantalize your senses with its rich flavors, enticing aroma, and visually appealing presentation.
Allergens
Fish, Soy
Ingredients
- 12 oz gluten
- free soba noodles 6 salmon fillets (about 6 oz each) Salt and pepper, to taste 2 tbsp olive oil 4 cups water or gluten
- free vegetable broth 1/3 cup white miso paste 1/2 cup thinly sliced shiitake mushrooms 1/2 cup chopped green onions 1/2 cup diced carrots 1/2 cup diced zucchini 1/4 cup gluten
- free soy sauce 2 tbsp mirin 2 tbsp rice vinegar 1 tsp grated ginger 1 tsp sugar 1 tsp sesame oil
Instructions
- Prepare the gluten free soba noodles according to package instructions, then drain and rinse under cold water. Set aside. Season salmon fillets with salt and pepper to taste. Heat olive oil in a non stick pan over medium heat. Sear salmon for 4 minutes on each side or until cooked through. Set aside. In a saucepan, combine water or gluten free vegetable broth, miso paste, shiitake mushrooms, green onions, carrots, and zucchini. Bring to a boil, then reduce heat and simmer for 10 minutes. In a separate bowl, mix together gluten free soy sauce, mirin, rice vinegar, grated ginger, sugar, and sesame oil. Pour this sauce into the simmering soup and stir well.
Chef’s Insight
Balance the umami flavors of miso and soy sauce with a touch of sweetness from mirin and a hint of acidity from rice vinegar for a harmonious taste experience.
Notes
Ensure that all ingredients are gluten-free certified to avoid cross-contamination.