Miso-Glazed Salmon and Soba Salad with Crispy Brussels Sprouts
Sweet miso-glazed salmon and crispy Brussels sprouts are tossed with soba noodles and a chili fish dressing in this exciting Asian salad. Recipe for fried Brussels sprouts and chili fish dressing adapted from the White on Rice Couple food blog. Salmon and salad recipe are from Whitney Reist.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: miso glazed salmon
Servings: 4Servings
Calories: 386kcal
Ingredients
For the soba noodles:
⅓poundsoba noodles cooked according to package directions and rinsed under cold water
For Chili Fish Dressing:
1cupwater
½cupfish sauce
2tablespoonshoney
2small fresh chilesminced (I like Thai bird chiles, red chiles, jalapenos, or serranos)
3medium cloves garlicminced
Cornstarch slurry: tablespoon cornstarch + 1 tablespoon water combined and mixed with a fork until smooth
3tablespoonsfresh lime juice with additional lime wedges for serving
For the salmon:
¾poundwild Alaskan Sockeye salmon
2tablespoonswhite miso paste
1tablespoonreduced sodium soy sauce
1teaspoondark sesame oil
1teaspoonsriracha sauce
2tablespoonsdark brown sugar
For the Brussels sprouts:
1poundbrussels sproutstrimmed and quartered
Oil for fryingrecommend canola, grapeseed or peanut oil
Instructions
For the chili fish dressing:
In a small saucepan, combine the water, fish sauce, chiles, honey, and garlic. Bring to a boil. Once it boils, slowly stir in the cornstarch slurry. Slowly simmer and stir occasionally until the sauce thickens, 15-20 minutes. Once the sauce is thick and coats the back of a spoon, remove from heat, stir in the lime juice, and cool.
For the salmon:
While the chili fish dressing is cooking, make the salmon. Preheat your broiler on low or 450 degrees. Place a sheet of foil or parchment on a baking sheet and lightly coat with cooking spray. Place the salmon skin-side-down on the sheet and set aside.
Combine the miso paste, soy sauce, sesame oil, sriracha, and brown sugar in a small bowl. Brush or spread on top of the salmon and broil for 4 minutes. Remove salmon from oven, brush on another coat of glaze, and broil an additional 4 minutes or until fish flakes easily with a fork in the center. Keep a close eye on fish while broiling as Sockeye salmon is very thin and cooks quickly.
Cool cooked salmon slightly and then flake into small pieces with a fork to place in the salad.
For the Brussels sprouts:
Fill a large pot or dutch oven 2 inches high with cooking oil. Heat to 350-375 degrees or until a sprout sizzles when you drop it in.
Using a splatter guard or large lid in one hand and a slotted spoon with the other, carefully drop sprouts into the oil about 2 spoonfuls at a time. Be careful as they will pop once they hit the hot oil! Fry until golden and remove to a paper towel-lined plate. Continue to fry in batches till all the sprouts are cooked.
Assembly:
Place the soba noodles, flaked salmon and hot Brussels sprouts in a large bowel. Add about ½ of the chili fish dressing to start out with and toss all of the ingredients. Serve warm, at room temperature, or chilled with lime wedges, adding extra dressing as needed. This makes wonderful leftovers served cold!
Notes
Adapt this recipe to your needs - the salmon recipe is great by itself as is the recipe for the Brussels sprouts and chili fish dressing. As an alternative to frying the sprouts, you can roast them on a baking sheet with a little salt, pepper, and olive oil at 400 degrees for 25-30 minutes or until tender.