- Ramen noodles (without the flavor packet)
– or Basmati rice - 2 TBL Red miso paste
- 2 TBL Honey or maple syrup
- 2 TBL Rice wine vinegar
- 1 TBL Soy
- 1 TBL Siracha hot sauce
- 2 TBL Smooth peanut butter
- Juice and zest from 1 lime
- 2 C Coleslaw mix (or shred cabbage, carrot, celery, thinly sliced cucumbers)
- Toasted sesame seeds
- Scallions (approx 1 inch pieces
- Set refrigerated fish out on a plate to start to come up to room temperature
- Mix all of the above except for fish, ramen noodles, slaw mix, sesame seeds and scallions
- Reserve 1 TBL, then split the remainder in half.
- Brush top of salmon generously with HALF of miso mixture about TWO HOURS before cooking (if possible)
- Just before cooking, toss other half of the sauce with coleslaw mix
- Start small pot of water boiling for ramen noodles
- Broil salmon six inches from broiler element for 5-7 minutes.
- Turn and broil 3 more minutes
- Boil ramen noodles for about 1-2 minutes or until al-dente
- Plate noodles, then slaw, then fish
- Spread the reserved sauce on top of the fish
- Top with sesame seeds and scallions
