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Honey Miso Salmon Steaks with Tahini Soba Salad

Honey Miso Salmon Steaks find a home on a bed of nutty soba noodles dressed in a wasabi-spiked tahini dressing and topped with ribbons of pickled ginger, matchsticks of radish and chunks of creamy avocado. And if that weren't enough, blistered shishito peppers were invited to the party.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course, Salad
Cuisine Japanese
Servings 4

Ingredients
  

Tahini Soba Salad

  • 300g (10oz) dried soba noodles
  • 2 cloves garlic minced
  • 1 tbsp tahini
  • 1 tsp wasabi
  • 1 tbsp honey
  • 3 tbsp soy sauce
  • 1 lime juiced
  • 2 tbsp neutral oil I used canola
  • 1 tbsp sesame oil
  • 6 radishes julienne
  • 3 scallions thinly sliced
  • 2 tbsp pickled ginger chiffonade
  • 1 tbsp toasted sesame seeds
  • 1 tbsp black sesame seeds

Honey Miso Salmon

  • 4 salmon steaks at least 1 ½ inch thick
  • 2 tsp white miso
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 lime juiced, divided
  • 2 tbsp olive oil
  • 227g (8oz) shishito peppers
  • 1 batch Tahini Soba Salad see above
  • 1 avocado
  • 2 radishes julienned
  • 2 scallions thinly sliced
  • toasted sesame seeds for sprinkling
  • black sesame seeds for sprinkling

Instructions
 

For the Tahini Soba Salad

  • Place a large pot of water over high heat and bring to a boil. Add the noodles and cook until al dente, about 5-7 minutes. Drain and rinse under cold water. Set aside.
  • While the noodles are cooking, make the dressing. Place the garlic, tahini, honey, and wasabi in a medium-sized bowl and whisk to form a paste. While whisking constantly, stream in the soy sauce, lime juice, neutral oil, and sesame oil. Set aside.
  • Place the noodles in a large bowl and add the radish, pickled ginger, scallions, and sesame seeds. Pour the dressing over the noodles and toss to coat. Refrigerate until ready to serve.

For the Honey Miso Salmon

  • Pat the salmon steaks dry with paper towel. Place the steaks on a large platter and season on both sides with salt and pepper. Set aside.
  • In a small bowl whisk to combine the miso, honey, soy sauce, and half of the lime juice. Set aside.
  • Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the shishito peppers and saute until well blistered, about a minute or two per side. Transfer the peppers to a plate and sprinkle with salt and drizzle with the remaining lime juice. Place the plate in a 150°F oven until ready to serve.
  • Return the skillet to the heat and add more oil if necessary. Once the skillet is quite hot add the salmon steaks. Sear the steaks for roughly 3-5 minutes a side depending on their thickness and the heat of your stovetop.
  • Once the steaks are cooked on both sides, brush the side facing up with the miso honey mixture then flip. Let the salmon caramelize for 30 seconds while you brush the remaining sides with the honey miso mixture. Flip the salmon once again and caramelize the newly brushed sides for 30 seconds as well. Transfer the salmon steaks to a plate and set aside.
  • Divide the Tahini Soba Salad amongst four plates and place a salmon steak on top of each salad. Top the plates with shishito peppers, radish, avocado, scallions, and sesame seeds. Serve immediately.
Keyword honey, miso, salmon, shishito peppers, soba noodles