If you thought that tahini was only for middle eastern cuisine, then you haven't had it mixed with miso! This is a quick and simple recipe that is packed with flavor. Plus, it's great to eat cold or hot!
For the Miso Salmon:
1/3 cup white miso paste
1 tablespoon sesame oil
2 tablespoons rice vinegar, seasoned
2 tablespoons soy sauce
2 inch piece of ginger, grated
1.5 pounds salmon, cut into 6 ounce filets
1. Mix together miso paste, sesame oil, rice vinegar, soy sauce, and grated ginger in a medium bowl.
2. Line a rimmed baking sheet with foil and brush with vegetable oil. Place salmon filets on top.
3. With a pastry brush or your hand, evenly distribute the miso rub on both sides of the fish. Season gently with salt. Let set at room temperature for 15 minutes or up to four hours in the fridge.
4. Relocate an oven shelf 8 inches away from the broiler. Preheat broiler to low. Bake salmon for 10-14 minutes or until crispy brown on the outside and opaque in the center.
For the Japanese Tahini Noodle Salad:
1 clove garlic, grated
1/4 cup tahini
1/2 teaspoon soy sauce
1 tablespoon apple cider vinegar
1 1/2 teaspoons honey
1 lime, juiced
1 pound mix of pole beans and sugar snap beans
2 ounces Japanese noodle (soba, ramen, or somen)
black sesame seed, for garnish
1. Mix garlic, tahini, soy sauce, vinegar, honey, a pinch of salt, and lime in a medium bowl. Set Aside.
2. Bring a medium sauce pan of water to a boil. Season generously with salt.
3. Snap both ends of the summer beans. If they are long snap into bite size pieces. Blanch two thirds of the beans in boiling water for 2 minutes, or until vibrant. Flash in an ice bath to stop cooking.
4. Slice the railing third of the beans in to thin strips.
5. Cook Japanese noodles per instructions on the package.
6. Mix blanched beans with tahini dressing. Add noodles and incorporate. Top with raw slices and black sesame seed.