Japanese Miso-Glazed Salmon with Wild Mushroom & Soba Stir Fry

Ingredients:

For the salmon:

• 4 salmon fillets (skin-on)

• 3 tbsp white miso paste

• 2 tbsp mirin (sweet rice wine)

• 1 tbsp sake

• 1 tbsp soy sauce

• 1 tsp honey

For the stir fry:

• 2 bundles soba noodles (buckwheat noodles)

• 2 tbsp sesame oil

• 1 clove garlic, minced

• 1-inch piece fresh ginger, grated

• 1 cup shiitake mushrooms, sliced

• 1 cup maitake (hen-of-the-woods) mushrooms, pulled apart

• 1 red bell pepper, thinly sliced

• 2 cups baby spinach

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tsp toasted sesame seeds

Instructions:

1. Prepare the miso glaze:
   In a small bowl, whisk together miso paste, mirin, sake, soy sauce, and honey until smooth. Brush generously over salmon fillets. Let marinate 15–20 minutes.

2. Cook the soba noodles:
   Boil soba noodles according to package directions, drain, and rinse under cold water. Set aside.

3. Sear the salmon in your Nutri-Stahl Large Skillet:
   Heat the skillet over medium. Place salmon fillets skin-side down and sear for 3–4 minutes until crispy. Flip gently, lower heat, and cook another 3–4 minutes until just cooked through. Remove and keep warm.

4. Stir fry the vegetables:
   In the same skillet, add sesame oil, garlic, and ginger. Sauté until fragrant. Add shiitake, maitake, and bell pepper, cooking until tender (about 4–5 minutes).

5. Combine with soba:
   Toss in the cooked soba noodles, spinach, soy sauce, and rice vinegar. Stir fry for 2 minutes until spinach wilts and noodles absorb the flavor.

6. Plate & garnish:
   Serve stir-fry in bowls or plates, top with a salmon fillet, and sprinkle with toasted sesame seeds.