| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 packages instant ramen noodles
- 2 tablespoons peanut butter
- Juice of 1 lime
- 1/3 cup plus 2 tablespoons store-bought Asian sesame dressing
- One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
- 1/4 cup red miso
- 2 tablespoons honey
- Kosher salt
- Two 6-ounce skinless salmon fillets
- Toasted sesame seeds, for garnish
- Thinly sliced scallion greens, for garnish
Instructions
- Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
- Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
- Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
- Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
- Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1201 |
| Total Fat | 65 g |
| Saturated Fat | 16 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 13 g |
| Sugar | 29 g |
| Protein | 58 g |
| Cholesterol | 94 mg |
| Sodium | 3045 mg |
Reviews
I used canned salmon, and it was delicious! Light and nutritious
This was very good and easy to make. Unfortunately I used the wrong Asian dressing as mine was thicker than the one that Jeff used but it still worked. I will try this again using white or yellow miso as I prefer that flavor over red and using the correct dressing. Definitely a restaurant quality dish.
Love this recipe. I’ve made it several times, as is, save for reducing portions to make it for one. It’s one of my go-to salmon recipes.
For a low-carb option, I used shirataki noodles (made from tofu and found in refrigerated section). I was skeptical about using a whole lime, but the sauce for the noodles turned out great! The only problem I had was with the extra glaze that fell off the fish burned and produced tons of smoke in my kitchen…I guess that just happens. Maybe try glass dish instead of baking sheet.
I loved it. I’ll definitely make it again. Next time I will go lighter on the glaze and I used only one package of noodles and it was perfect. I would agree to plan for an hour.
This is a great recipe! A couple of notes…..I made my own dressing ( 1/2 c veg. oil, 1/4 c each rice vinegar and soy sauce, 1 T sugar). I also doubled the recipe for four of us, and had a lot of the noodle/slaw left. So if you are inclined to double it I would use three packs of noodles and 12 oz of veggies or plan to add a protein to it the next day for a lunch!
Awesome recipe! Super delicious and easy. I don’t normally have miso paste around but it’s definately worth buying!
Very easy recipe and delicious. I did this with three 6 oz fillets and it was still plenty of noodles/slaw.
Looked and tasted delicious!
Delicious, easy, and kid-friendly. Even my 3-year-old ate it up. I think the noodles would also be good uncooked in the salad.
One problem with recipe: The meal takes much longer than 15 minutes. The noodles have to cook and cool about 20 minutes before adding them to the salad, which is supposed to marinate for 30 minutes, so plan for an hour.