Miso-Orange Salmon & Edamame Soba

Ingredients

Glazed salmon

• 600 g raw skinless salmon, cut into 1½-inch chunks
• 2 tbsp (34 g) white miso
• ¼ cup (60 g) orange juice
• 1 tbsp (21 g) honey
• 1 tbsp (16 g) reduced-sodium soy sauce
• 2 tsp (10 g) grated fresh ginger
• 1 tsp (5 g) sesame oil

Noodles and finish

• 200 g dry buckwheat soba noodles
• 2 cups (310 g) frozen shelled edamame
• 2 medium carrots (150 g), shaved into thin ribbons
• 2 scallions (30 g), thinly sliced
• 1 tbsp (9 g) sesame seeds
• 2 tbsp (30 g) rice vinegar
• 2 tbsp (30 mL) water, for glaze

Estimated nutrition per serving

660 calories · 49 g protein · 58 g carbs · 28 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 noodle bowls.

Equipment

Sheet pan, large pot, saucepan, instant-read thermometer

Allergens and ingredient notes: Fish, soy, sesame; most soba also contains wheat. Check noodle and miso labels; estimates assume generic dry soba.

Step by step

1. Heat oven to 425°F (220°C). Line a sheet pan with parchment. Whisk miso, orange juice, honey, soy sauce, ginger, and sesame oil together. Divide the mixture equally between two clean bowls before it touches raw fish.
2. Toss salmon with one half of the glaze and spread on the pan. Roast 10–14 minutes, checking early for smaller pieces, until the thickest pieces reach 145°F (63°C). Discard any glaze left in the raw-fish bowl.
3. Cook soba according to its package. Add edamame during the final cooking minutes only if its package permits the same boiling time; otherwise cook separately according to its package. Drain, rinse soba briefly to remove surface starch, and drain well.
4. Place the reserved clean half of the glaze in a small saucepan with the rice vinegar and 2 tbsp water. Bring to a simmer for 1 minute, stirring. Toss with drained noodles, edamame, and carrot ribbons; warm briefly over low heat if desired.
5. Divide noodles into 4 bowls. Add one quarter of the salmon to each and finish with the scallions and sesame seeds, divided evenly.

The Devotti twist: Orange brightens the savory miso glaze; reserving half before marinating turns one mixture into both a fish glaze and noodle dressing.

Make ahead and storage

Refrigerate within 2 hours and use within 2 days. Reheat gently to 165°F (74°C), adding a splash of water to loosen the noodles.