Broiled Miso and Maple Glazed Salmon with Sesame Noodles and Bitter Greens

Miso is one of the most under-appreciated ingredients in the North American diet. However, it is super easy to use in a variety of ways beyond the ubiquitous soup (don't get me wrong, I adore the clean flavours of a great bowl of miso soup).

This delicious classic combines four things that I am trying to get more of in my diet, omega 3 rich fatty fish, buckwheat (soba noodles), greens, and miso. The salty/earthy flavours of this dish pair well with a white wine that has bright citrus flavours or with a crisp, dry beer such as Asahi dry.

Serves 4

Broiled Miso and Maple Glazed Salmon

4 6 oz salmon fillets
3 T miso (white)
1 T soy sauce
1 t sesame oil
1 T dry sherry
1 T rice wine vinegar
1 T maple syrup (or honey)
black pepper

Combine ingredients, spread over salmon. Place over rack on second from top position. Broil salmon for 8-10 minutes or until done to your liking.

Sesame Noodles with Bitter Greens
2-3 T tahini paste
1 T dark sesame oil
juice and zest of one lime
3 T chicken stock
2 T dark soy sauce
2 t honey
2 or 3 thai bird chilies (or 2 t sriracha chili sauce)
1 T fresh ginger, minced
3 cloves garlic, minced, divided
1 large bunch bitter greens (examples: kale, chard or rapini), chopped coarsely
2 t vegetable oil
1/2 sweet pepper, julienne
1 16 oz package soba noodles
salt and black pepper
black sesame seeds


Combine first eight ingredients as well as 2 garlic cloves in a bowl, whisk well. Cook noodles according to package directions, drain and rinse with cold water. Add oil to skillet add greens, season and stir-fry until soft. Add greens to cold noodles. Add sweet pepper. Toss with dressing.

Serve fish over noodles, sprinkled with black sesame seeds.