My easy and delicious miso salmon soba noodle bowl makes the perfect weeknight dinner to feed the whole family. This post was sponsored by Suavo Avocados®. All thoughts and opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.
When it comes to weeknight dinners, we love nothing more than an easy meal that takes less than 60 minutes to throw together. I’m so excited to partner with Suavo Avocados® to share one of our favorites, miso salmon soba noodle bowl with avocado and pickled radishes! The combination of earthy soda noodles with flaky miso salmon, creamy avocado, and tangy pickled radishes makes for a delicious and nourishing meal.
- Miso: miso is a traditional Japanese condiment made with fermented soybean paste, rice, barley, or other grains, salt, water, and a fermentation starter called koji. It lends a salty umami flavor to the final dish. Many types of miso exist. Make sure you use sweet white rice miso for this recipe and not white miso is more salty.
- Salmon: for this recipe I used a 1.5-pound piece of salmon fillet. Look for salmon with vibrant color and no darkening around the edges. Avoid salmon that smell fishy or off-putting.
- Soba noodles: soba noodles are a type of Japanese noodles made from buckwheat flour along with a smaller proportion of wheat flour. They have a nutty flavor and dense texture.
- Avocado: we love adding avocado to soba noodle bowl for extra protein. Suavo Avocados® are grown in the richest climates of Mexico, Peru, and Chile and provide the ultimate flavor to amp up any dish.
How to Cook Salmon
In this simple salmon recipe, sweet white miso, mirin, sake, sesame oil, brown sugar, and garlic combine to make a delicious marinade that lends depth of flavor to the fish. Marinate the salmon from 24-48 hours for the best flavor. I like to cook salmon via two methods, the air frying or slow roasting. Slow roasting salmon results in just cooked through tender and flaky salmon.
How to Pickle Radishes
For the pickle radishes, you can make it 2 hours to 24 hours ahead of time. A simple mixture of red vinegar, water, and sugar is all you need for the pickling juice. I like to use a sharp knife to slice the radishes razor thin. You can also use a mandolin for this job.
Tip for Avocado Prep and Storage
- For unripe avocados, store at room temperature for about 4-5 days to ripen.
- To speed up the ripening process, store avocados in a brown paper bag with either a banana or an apple.
- Store ripe avocados in the fridge for 2-3 days.
- Cut the avocados right before you are ready to use.
- To prevent them from browning, sprinkle lime or lemon juice over the flesh. Store any leftover cut avocados in an airtight container for a day.
The combination of earthy soba noodles, tender and flaky slow roasted salmon, creamy avocado, and tangy pickled radishes with a zesty sauce makes for a delightful weeknight dinner. The sauce balances the rich salmon and creamy avocado while pickled radishes and refreshing cucumber add texture and freshness to the noodles. Greater than the sum of its parts, this easy dish will become a regular in your dinner rotation.
For more easy dinner inspiration, you might like these recipes: garlic noodles with shrimp, harissa roasted salmon with tahini dressing, roast lemongrass chicken with turmeric coconut rice.
Miso Salmon Soba Noodle Bowl
- 1.5 pounds 1.5 pounds skin on salmon, cut into 4 pieces
- 2 tablespoons sweet white miso
- 4 tablespoons mirin
- 1 tablespoon cooking sake
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 4 cloves garlic, roughly chopped
- 1/8 teaspoon freshly ground pepper
- 2 small radishes, thinly sliced with mandolin
- 1/4 cup water
- 1 tablespoon distilled white vinegar
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 1/4 cup low sodium soy sauce
- 2 tablespoons mirin
- 8 ounces soba noodles
- 2 avocados, pitted, peeled, and sliced
- 1 Persian cucumber, cubed
- 1/4 cup cilantro
- 1 tablespoon toasted sesame seeds
- To make marinade, in a bowl, whisk miso, mirin, sake, sesame oil, sugar, pepper, and garlic.
- To make marinade, in a bowl, whisk miso, mirin, sake, sesame oil, sugar, and garlic.
- Cover and refrigerate for 24-48 hours, turning occasionally to coat. The flavor gets stronger the longer it marinates.
- To make the pickled juice, in a medium sauce bowl, whisk vinegar, water, and sugar until dissolved. Add the sliced radish to one bowl and the onion to the second bowl. Let them pickle for 2 hours.
- To make sauce, whisk lime juice, soy sauce, and mirin in a small bowl. Set aside.
- Preheat oven to 325 degrees F.
- Remove salmon from marinade. Place salmon skin side down in a baking dish. Place in the oven and roast until the center begins to turn deep orange to light pink, about 15-18 minutes depending on your oven.
- While salmon is roasting, bring a pot of salted water to a boil and cook soba noodles according to package instructions. Drain well in a colander, rinse in cold water. And drain again. Set aside.
- Cut avocados in half, peel the skin, and slice them horizontally. Drizzle lime juice over the flesh to prevent them from browning while you assemble the noodle bowls.
- Divide noodles among serving bowls, top with salmon, pickled radishes, sliced avocado, cucumber, cilantro, and sesame seeds. Serve with sauce.
- To check if salmon is done without a thermometer: gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes or separates easily along the white lines that run across the fillet, it’s finished cooking.
- Check the temperature of the salmon with a thermometer. Aim for 130˚F to 135˚F. The fish will continue cooking a bit after it comes off of the heat but remain tender and moist inside.