Sockeye with Miso Peanut Noodles

Few things brine me greater joy than slurping noodles tossed in a yummy, tindulgent, savory sauce. Here’s a super fast recipe I made using @raincoasttrading’s wild-caught skinless boneless sockeye, and a simple, but bonkers delicious sauce made of miso, creamy peanut butter, soy, mirin, and sesame oil. I topped it with some of my favorite pickled goodies and crunchy scallions, and quickly got to work.

Tingredients:

·       1 tin @raincoasttrading skinless boneless sockeye salmon
·       1 packet instant wheat noodles
·       1 tbs white miso
·       1 tbs peanut butter
·       1 tsp soy sauce
·       1 tsp sesame oil
·       1 tsp mirin
·       sunomono pickles
·       pickled red ginger
·       shredded nori
·       sliced scallion

1.      Cook the noodles to package directions. Meanwhile, crack the tin and pour the tin liquid into the bowl you plan to eat your noodles in. Add the soy, sesame oil, mirin, peanut butter, and miso. Whisk until smooth.

2.      Add about ½ the salmon to the bowl and whisk until the fish is broken into small pieces. Add the cooked noodles and toss well to combine. If the noodles are sticky and clump together, add a couple tablespoons of pasta water to thin it out.

3.      Top with the remaining salmon, and add sunomono, pickled ginger, nori, and scallion to your liking.

Canjoy!