 |
|
|
|
|||
|
Prep Time: 10 minutes, Cook Time: 10 minutes, Serves: 4 4 tbsp white miso 3 tbsp Japanese sake (rice wine) 2 tbsp rice vinegar 2 tbsp Wild Oats Canola Oil 1 tbsp ginger, minced 2 cloves garlic, minced 2 tsp Wild Oats Organic Olive Oil 4 (6 oz) fillets Copper River wild salmon 8 oz soba noodles, cooked 1 bunch scallions, sliced Mix together the first 6 ingredients in a bowl; set aside. Heat olive oil in a grill or sauté pan to medium heat. Add salmon and brush with marinade. Cook 3 minutes. Turn salmon and brush with marinade. Cook 2 minutes longer. Remove, place on a plate and cover with foil. Pour marinade into pan. Cook for 1 minute. Place noodles and scallions in a bowl. Drizzle with sauce and toss to coat. Divide into 4 portions and top with salmon. |
|||
|
|||||||||||||||||||||||||||||||||||||||||||