Circle B Kitchen
Recipe adapted from The Kitchen
Serves 4
This is one of those recipes that you can easily adapt to your own tastes and have fun with. That's exactly what I did with Jeff Mauro's recipe in which he made a cold noodle salad with the ramen. I preferred a warm ramen dish, so that's what I created here. If you'd like to check out Jeff's recipe, I've provided a link below. The recipe calls for red miso, but any miso you have will work great here. That miso glaze on the salmon is simply killer! If by chance you have any ramen noodles left over, they're so good in miso soup for lunch the next day!
2 packages (6-7 oz) instant ramen noodles (discard the flavor pack)
1/2 cup red miso (or any miso you have on hand)
1/4 cup honey
1/4 cup peanut butter
1/4 cup fresh lime juice (2 limes)
1 cup chicken broth
Kosher salt
About 2/3 cup store-bought Asian sesame dressing (or homemade, recipe below)
One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
Four 6-ounce skinless salmon fillets
Toasted sesame seeds, for garnish
Thinly sliced scallion greens, for garnish
Position a rack in the middle of the oven (about 7 inches from the broiler) and preheat to broil. Line a baking sheet with parchment paper.
Mix the miso, honey, and 1/4 cup of the Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze and place on the prepared baking sheet and broil on the middle rack until the fish is browned and the flesh is opaque, about 8 to 9 minutes (don't overcook!).
While the salmon is cooking, mix together the peanut butter, lime juice, 3/4 cups of the chicken broth and 1/3 cup plus 2 tablespoons of the Asian dressing and set aside.
Heat 1 tablespoon of vegetable or peanut oil in a saute pan and add the shredded cabbage mix. Saute just until the cabbage has begun to soften, 3-5 minutes. Remove from the heat.
Cook the ramen noodles (minus the seasoning packs) according to the package instructions (I boil them for a bit less time than called for to make sure the noodles don't get soggy). Drain and add to the cabbage mixture in the pan. Stir in the peanut-butter-Asian dressing mixture and toss to coat thoroughly, adding more chicken broth if needed to make a good sauce.
Divide the ramen noodles between 4 shallow bowls and top with a piece of the cooked salmon. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.
Asian Sesame Dressing:
1/3 cup olive or vegetable oil
1/4 cup plus 2 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon granulated garlic
2 teaspoons toasted sesame seeds
1 1/2 tablespoons toasted sesame oil
1 tablespoon miso paste
1 tablespoon honey
3 teaspoons sriracha sauce or to taste
Mix the dressing ingredients together in a small jar and shake to mix well.