Miso Salmon with Sesame Ginger Noodles  INGREDIENTS: For

Miso Salmon with Sesame Ginger Noodles INGREDIENTS: For

5/6/2021, 8:01:16 PM
Miso Salmon with Sesame Ginger Noodles INGREDIENTS: For the Fish: 1/4 cup sake 1/4 cup mirin 4 tablespoons white miso paste 2 tablespoons brown sugar 4 salmon fillets, about 1/3 pound each For the Noodles: 1 knob fresh ginger (about 4-5 inches) peeled, finely chopped 6 cloves garlic finely chopped 1 bunch scallions (green onions) thinly sliced 1/2 cup olive oil or neutral light olive oil or grapeseed oil 3 tablespoons soy sauce 2 tablespoons rice vinegar 1 teaspoon sesame oil 1 teaspoon freshly cracked black pepper 1/2 teaspoon white sugar kosher salt to taste 4 5-ounce packages ramen noodles Optional Garnishes sesame seeds cilantro scallions fresno chiles, sliced INSTRUCTIONS: For the Fish: Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Pat the salmon fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for at least 3 hours and up to 3 days. Preheat oven to 425簞F. Line a baking sheet with aluminum foil. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Place the fish skin-side-down on the pan and transfer to the oven and cook for 8 minutes, then turn the oven to broil and broil for 3-4 minutes until the top of golden/black in spots and is opaque in the center and flakes easily. Flake fish into pieces and pile on top of the noodles. Garnish and serve. For the Noodles: {First Comment} By @whatsgabycookin

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