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Grilled Miso-Ginger Salmon with Soba Noodle Salad

This unique salmon dish is enhanced with a ginger marinade and an Asian flavor for a super delicious combination!
Preparation
1. In a small bowl, whisk together miso, soy sauce, honey, rice vinegar, sake, green onions, ginger and sesame oil. Pour the marinade over the salmon fillets and turn to coat. Cover and marinate in the refrigerator for at least an hour. Before grilling, remove fillets from marinade and discard the marinade. Generously rub or brush oil on both sides of fish fillets if needed.

3. Bring water to a boil. Cook the soba noodles according to the package instructions. Drain into a colander and rinse the soba noodles in a bowl of water. Drain again and transfer to a large bowl. Mix all the ingredients for the soba noodles salad marinade in a bowl and mix well. Toss everything together.

4. Set the Memphis Wood Fire Grill to 550 F and use Pecan or Maple wood pellets. When the grill is hot, brush the grill grates with oil.

Ingredients
Salmon/Marinade
1/4 cup White miso
1/3 cup Soy sauce
1/4 cup Honey
4 Tbsp Mirin
1 Tbsp Toasted Sesame Oil
1 ½ Tbsp Sake
3 sliced green onions, divided
2 Tbsp Fresh ginger, grated
6 Salmon fillets, skin on
Toasted sesame seeds, optional
Soba Noodle Salad
8 oz dried Soba noodles
2 Green onions
½ cup Cilantro
1 Tbsp Toasted sesame seeds
1 Tbsp Vegetable oil, canola
2 Tbsp Toasted sesame oil
1/2 tsp Red pepper flakes
3 Tbsp Honey
3 Tbsp Soy sauce
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