toasted sesame seeds and sliced green onions to garnish
Mix the miso, honey, mirin, and ginger together in a baking dish.
Place the salmon flesh side down in the baking dish. Leave on the counter to marinate for 30 minutes, turning occasionally. Or cover and place in the refrigerator over night.
Heat a large skillet over medium-high heat. Add the oil, then the salmon fillets skin side down.
Brush with marinade and cook until the flesh turns opaque almost half way up the side, 3 to 4 minutes. Flip the salmon over and cook for an additional 3 to 4 minutes until the salmon is cooked through. Be careful not to over cook!
Remove the salmon fillets from the pan. Add the remaining marinade and the vegetable stock. Bring marinade to a boil and simmer for 5 minutes to kill any bacteria that may or may not exist.
FOR THE SOBA NOODLES WITH ASPARAGUS AND EDAMAME
Bring a large pot of water to a boil. Add the asparagus and cook for 3 to 4 minutes. Remove from the pot and place in a bowl of ice water for one minute to stop the cooking process.
Add the edamame to the boiling water and cook for 3 minutes, or according to the package directions. Remove from the water and place in a large bowl.
Add the soba noodles to the boiling water and cook for 5 minutes, or according to the package directions. Drain the noodles and add them to the bowl with the asparagus and edamame. Toss to combine.
Serve a salmon fillet on top of a bed of soba noodles drizzled with the marinade and garnished with sesame seeds and green onions.
Miso can be found in the refrigerated section at your local Asian market or online at Amazon.
Fresh edamame can be found in the produce section at most grocery stores, or frozen in the frozen vegetable aisle.
If you do not like ginger simply leave it out. If you are not sure about the ginger, start with 1/2 a Tablespoon.
Mirin is a Japanese condiment. It is a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content.
If you cannot find Mirin, substitute white wine.
Sake is a Japanese alcoholic beverage made from fermented rice. Substitute dry vermouth if you do not have sake.
The honey flavor is noticeable in this recipe. If you do not like honey, substitute brown or white sugar, or maple syrup.