Miso-Glazed Salmon and Soba Bowl
- 1 of 3 Heat oven to 450 degrees . Bring a large pot of salted water to a boil. Add soba and cook according to package directions, about 8 minutes. Drain, reserving 1/2 cup soba water, and rinse under cold water until cool.
- 2 of 3 Meanwhile, whisk miso paste, 3 tbsp water, vinegar, sesame oil and molasses until smooth. Place salmon on a foil-lined baking sheet and brush with 1 tbsp miso mixture. Roast 15 minutes. Set aside to cool slightly, then flake.
- 3 of 3 In a large skillet, heat olive oil over medium-high. Add eggplant and cook 4 to 6 minutes, stirring, until tender. Add spinach, tossing to wilt. Season with salt. Pour in reserved soba water and remaining miso mixture, scraping bottom of pan. Simmer 1 minute. Toss in a large bowl with soba and sesame seeds, then fold in salmon.
Servings Per Recipe: 4
Per Serving: 20 g Fat, total, 550 kcal cal., 640 mg sodium, 36 g pro., 10 g sugar, 4 g fiber, 59 g carb., 3 g sat. fat