Ginger Roasted Salmon and Sweet Potato Noodles with Miso-Maple Dressing
Try this Ginger Roasted Salmon and Sweet Potato Noodles with Miso-Maple Dressing recipe, or contribute your own.
Try this Ginger Roasted Salmon and Sweet Potato Noodles with Miso-Maple Dressing recipe, or contribute your own.
- salt and pepper to taste
- 1 teaspoon sesame oil
- for the pasta:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon honey
- 1 teaspoon maple syrup
- water to thin
- 1 teaspoon rice vinegar
- for the salmon:
- (2) 3oz skinless salmon filets
- 1/2 teaspoon grated fresh ginger
- for the miso dressing:
- 1.5 teaspoons white miso
- 1.5 teaspoons tahini
- 1.5 teaspoons rice vinegar
- 1 large sweet potato (or 2 small sweet potatoes) peeled, blade d, noodles trimmed
- 2 large scallions diced
- Carbohydrate 3.15806509782768 g
- Cholesterol 0 mg
- Fat 8.78177707645492 g
- Fiber 0.549515634263122 g
- Protein 1.0583984350264 g
- Saturated Fat 1.23676337401097 g
- Serving Size 1 1 Serving (22g)
- Sodium 209.047353782672 mg
- Sugar 2.60854946356456 g
- Trans Fat 0.320201499718252 g
- Calories 94 calories
Step-by-step
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and place the salmon on top and season with salt and pepper.
- Prepare the salmon. Whisk together the vinegar, ginger, honey and oil. Pour half over each salmon filet. Roast for 15 minutes or until cooked through.
- While salmon roasts, place all of the ingredients for the dressing into a bowl and whisk together until combined (or use a food processor.) If too thick, add water to thin out. Taste and adjust to your preference. Set aside.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt and pepper. Cook for 10 minutes or until noodles are cooked through. Halfway through, add in half of the scallions. Gently toss while cooking to best avoid breaking the noodles (they will break as they soften, but don’t worry – that’s normal!)
- Place the sweet potato noodles into two bowls and top with roasted salmon. Drizzle with miso dressing and garnish with remaining scallions.
Most cooks ruin sweet potato noodles by overcrowding the pan, which traps steam and turns the strands into a mushy puree instead of retaining a tender-firm bite. Using a heavy-bottomed skillet at a true medium-high heat allows the starches to brown slightly while the interior cooks through in ten minutes. When you toss the strands, use silicone tongs rather than a metal spatula to minimize breakage, though minor snapping remains entirely normal as the cell walls break down. Roasting the fish at 425 degrees requires careful visual monitoring since thin three-ounce filets lack the thermal mass of a large side of salmon and overcook in minutes.
Judging Salmon Doneness Without a Probe
Visual inspection replaces instant-read thermometers when working with portions under an inch thick. Pressing the top of the protein gently with a fork reveals the muscle fibers parting along their natural flake lines, shifting from translucent orange to an opaque, matte pink. If white albumin proteins begin oozing heavily onto the surface, the oven heat was likely too aggressive or the timer ran past the fifteen-minute mark. Pulling the baking sheet out the exact moment the center loses its raw sheen keeps the interior succulent.Balancing the Miso-Maple Sauce
Whisking the dressing components vigorously ensures the tahini emulsifies with the rice vinegar and miso paste without separating. Adjusting viscosity requires adding water one teaspoon at a time because tahini thickens rapidly upon standing. This condiment brings savory depth and acidity to counterbalance the natural sweetness of the root vegetable noodles underneath.
