Pan-Roasted Salmon with Spicy Miso Broth and Wakame
Pan-Roasted Salmon with Noodles recipe
Courtesy of Blue Apron
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Rating:
-1 (0 rated)
Servings:
2

TIP: You can make this simple, healthy recipe even easier by prepping the produce in advance and pre-cooking the noodles, which can be gently reheated before adding the broth.

Ingredients

    • 2 skinless salmon fillets
    • 12 ounces fresh ramen noodles
    • 2 scallions
    • 1/4 pound tatsoi
    • 2 tablespoons miso paste
    • 2 teaspoons Sriracha sauce
    • 2 teaspoons sesame seeds
    • 1 1-inch piece ginger
    • 1 tablespoon tamari (or soy sauce)
    • 1/4 cup water
    • 1/2 ounce wakame (or any type of dried seaweed)

Preparation

  1. Wash and dry the fresh produce. Remove the salmon from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Halve the tatsoi lengthwise. Peel and mince the ginger. In a medium bowl, combine the miso paste, tamari and ¼ cup of water.
  2. In a medium pot, heat 2 teaspoons of oil on medium-high until hot. Add the ginger and white bottoms of the scallions. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tatsoi; cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted.
  3. To the pot of vegetables, add the dried wakame, miso mixture, 3 cups of water and as much of the sriracha as you’d like, depending on how spicy you’d like the dish to be. Reduce the heat to medium-low and simmer 10 to 12 minutes, or until the flavors have melded. Turn off the heat and season with salt and pepper to taste.
  4. While the broth simmers, pat the salmon fillets dry and season with pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the seasoned salmon and cook 3 to 5 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a paper towel-lined plate.
  5. While the salmon cooks, add the fresh ramen noodles to the pot of boiling water, stirring to separate the noodles. Cook, stirring occasionally, for exactly 2 minutes and 30 seconds. Drain thoroughly and divide between 2 bowls.
  6. Divide the broth between the 2 bowls of noodles and top with the cooked salmon fillets. Garnish with the sesame seeds and green tops of the scallions.