THIS recipe is the one you need to try IMMEDIATELY. The salmon (or chilean sea bass is another great option!) comes out flaky, tender and pretty much like candy. The sweetness of the miso salmon is balanced perfectly over the nest of savory, salty and slightly spicy (if desired) ramen noodles… you will want to make it over and over and OVER. My mom, who is not a salmon fan, even said she could eat this version again. I love finishing this with garnishes of green onion, fresno chilis and sesame seeds to add the freshness that ties it all together.

Recipe by: The Culinary Nest

MAKES

6 servings

Prep Time: 10 minutes

Marinating TIme: at least 2 hours and up to 24 (recommended)

Total Time (excluding marinating time): 30 minutes

INGREDIENTS

marinade:

6 (5oz.) salmon filets

1 cup mirin

1/3 cup white miso paste (I love this one.)

1/4 cup brown sugar

soy sesame ginger noodles:

2 (10.5oz) boxes of ramen noodles (I love this one. Can sub gluten free noodles if desired)

12 cloves garlic, minced

2” piece of fresh ginger, peeled & minced

2 bunches of green onion, chopped + more for garnish

1 cup olive oil (can also use grapeseed oil or peanut oil)

1/2 cup soy sauce (can sub tamari for gluten free)

1/4 cup rice wine vinegar

2 tablespoons chili paste, if desired (I love Sambal Oelek.)

2 teaspoons sesame oil

2 teaspoons black pepper

1 tablespoon white sugar

Salt to taste if desired

garnishes:

Cilantro

Fresno Chiles, sliced

Green Onion

Sesame Seeds

METHOD

for the salmon:

1. In a medium mixing bowl, whisk together the mirin, miso and brown sugar until thoroughly combined. In a 9x13 casserole dish, lay the salmon skin side down in an even layer. Pour the marinade over the salmon and lift each piece of salmon to get all sides, including the bottom, submerged in the marinade. Cover tightly with plastic wrap and refrigerate for at least 2 hours but ideally up to 24. The longer the better!

2. Preheat the oven to 425˚F. Spray a large baking sheet with cooking spray or lightly rub with oil. Remove each piece of salmon from the marinade and gently wipe off any excess marinade with your fingers (do not rinse). Place each piece of salmon skin down on the baking sheet in a layer (try to have space between them for even cooking). Bake for 8 minutes and then turn the oven to Broil. Broil for 3-4 minutes (keep a close eye on this part!) until the top is bubbling and turning black in spots (this is a good thing) and remove from oven.

3. Flake the fish into pieces, leaving the skin behind, and pile on top of the noodles.

for the noodles:

1. In a medium sauce pan, heat the cup of oil over medium high heat for a minute or two. Add the garlic, ginger and green onions to the oil (it should be sizzling when added). Allow this mixture to cook for about 1 minute and then add the soy sauce, rice wine vinegar, chili paste, sesame oil, black pepper and sugar. Turn the heat down to a low simmer and allow the sauce to infuse and combine together for about 10 minutes.

2. In a medium pot, cook the ramen noodles according to package instructions. Drain well and add the noodles to the sauce.

3. Time to plate! Divide the noodles evenly among bowls, top with the flaked salmon, and garnish with fresh cilantro, sliced fresno chilis, sliced green onion & sesame seeds. Dig in!