Japanese Salmon with Cold Pasta Salad

 There is a restaurant here in Fort Worth called the Tavern that serves this amazing Japanese Salmon.  I end up getting it every time I go there and have been craving it.  With the economy we are living in and the cost of everything being so high right now, I decided to recreate this at home and it was so yummy!  And healthy too!!!  It is still a work in progress because I wasn't as crazy about how I made the salmon, but the pasta was spot on.  I wanted to document it though now with the changes I made to the several recipes I followed and write it out in the way in which I plan to make it again next time!  This may change as I make it again and again!!!

Ingredients

• For the miso lime dressing:
• 2 frozen cubes of ginger
• 2 TBS of diced garlic
• 1/4 cup lime juice (around 2 limes)
• 4 tablespoons water
• 2 tablespoon red, white, or yellow miso
• 2 tablespoon low-sodium soy sauce
• 2 TBS of honey
• 2TBS sweet chili sauce
• 1/3 cup olive oil
• 1 teaspoon toasted sesame oil

• For the salad:
• 8 ounces of cooked green tea noodles (I couldn't find these so I used edamame noodles and angel hair pasta)  
• 8 ounces edamame beans outside of their shells (cooked)
• 1 cup of diced mangos
• 1 cup of diced cherry tomatoes
• 4 diced baby cucumbers
• 2 diced green onions
• 1/2 cup fresh basil, torn or snipped, plus more for garnish (I really like fresh basil in this recipe over dried but you could use dried if it's what you have)
• sesame seeds, for garnish
• (You could add mushrooms, bean sprouts, bok choy, spinach or sugar snap peas or whatever else you want to this that sounds good to you.  You could also make chicken or steak instead of salmon if you wanted to or just make the pasta without the meat and add it as a side)

• For the salmon:
• 1 pound wild caught salmon
• salt
• pepper
• Cooking spray
• Some of the reserved dressing made above.

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1. Make the dressing:  In a bowl add together all of the ingredients listed above for the dressing and mix well.  I eyeballed some of these measurements and made more than the above.  I added about half to the pasta and next time will use it to coat the salmon as well.  Reserve some on the side to add more to your individual serving if you desire.  

2.  Assemble your salad.  Add about half of the dressing and toss well.  Chill.  

3.  Preheat oven to 375.  Place salmon on a sprayed foil covered pan.  Season your salmon with salt and pepper.  Coat it with some of the dressing and sprinkle with sesame seeds.  Bake for 12-15 minutes, or until the fish is almost done and opaque, then broil for 1-2 minutes until it reaches 125-130 degrees in the center.  (I find that depending on the thickness of the salmon, cooking times can vary wildly.  I usually read the cooking instructions on the package of whatever I have bought and reduce it by 1-2 minutes from the shortest time suggested in hopes of not overcooking it.)

4.  Plate it and enjoy!!!  

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Adapted from this recipe:

https://www.simplyrecipes.com/recipes/steak_noodle_bowls_with_miso_lime_dressing/?utm_medium=email&utm_campaign=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE&utm_content=New+Recipes+Ice+Cream+Sandwiches+Steak+Noodle+Bowls+Air+Fryer+Mozzarella+Sticks+and+MORE+CID_a3974ced838195f78988e0ee09044c81&utm_source=Email&utm_term=Steak+Noodle+Bowls+with+Miso-Lime+Dressing