Miso Glazed Black Cod with Soba Noodle Salad

Miso Glazed Black Cod with Soba Noodle Salad

Experience the delicate, flaky perfection of black cod marinated in a sweet and savory gluten-free miso glaze, then perfectly broiled. This elegant dish is paired with a vibrant 100% buckwheat soba noodle salad and refreshing quick-pickled cucumbers, showcasing a harmonious balance of flavors and textures.

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Ingredients

Instructions

  1. Prepare the miso glaze: In a small saucepan, combine 1/2 cup white miso paste, 1/4 cup granulated sugar, 1/4 cup mirin, and 2 tablespoons sake. Whisk until sugar is dissolved. Bring to a gentle simmer over medium-low heat, stirring constantly, until the mixture thickens slightly, about 5 minutes. Remove from heat and let cool completely.
  2. Marinate the cod: Pat the black cod fillets dry with paper towels. Spread a generous amount of the cooled miso glaze over both sides of each fillet. Place the fillets in a shallow dish or zip-top bag. Cover and refrigerate for at least 6 hours, preferably overnight, or up to 2 days.
  3. Make the quick-pickled cucumbers: In a medium bowl, combine 1/2 cup rice vinegar, 2 tablespoons granulated sugar, and 1/2 teaspoon kosher salt. Stir until sugar and salt are dissolved. Add the thinly sliced cucumbers, ensuring they are submerged. Cover and refrigerate for at least 30 minutes, or up to several hours, stirring occasionally.
  4. Cook the soba noodles: Bring a large pot of water to a rolling boil. Add the 100% buckwheat soba noodles and cook according to package directions, typically 4-6 minutes, until al dente. Drain immediately and rinse thoroughly under cold water to stop cooking and remove excess starch. Drain again well.
  5. Prepare soba salad vegetables and dressing: In a large bowl, combine the julienned carrot, julienned red bell pepper, shelled edamame, and 3 of the thinly sliced green onions. In a small bowl, whisk together 3 tablespoons gluten-free tamari, 2 tablespoons toasted sesame oil, fresh lime juice, grated fresh ginger, and minced garlic.
  6. Assemble the soba salad: Add the cooked and cooled soba noodles to the bowl with the vegetables. Pour the dressing over and toss gently until all ingredients are well combined. Taste and adjust seasoning if needed. Let stand at room temperature while you cook the fish.
  7. Cook the black cod: Preheat your oven's broiler to high. Line a baking sheet with foil and place a wire rack on top. Gently scrape off most of the miso marinade from the black cod fillets (to prevent burning, a thin layer is fine). Place the fillets, skin-side up if applicable, on the wire rack.
  8. Broil the fish: Broil for 5-8 minutes, watching carefully, until the fish is flaky and cooked through, and the glaze is caramelized with slightly charred edges. Cooking time will vary depending on the thickness of the fillets and your broiler.
  9. Serve: Divide the soba noodle salad among 4 plates. Place one Miso Glazed Black Cod fillet on each plate. Drain the pickled cucumbers and serve alongside. Garnish with the remaining thinly sliced green onion and toasted sesame seeds if desired.

Notes

Marinating the cod for a longer duration (up to 2 days) really deepens the flavor. Keep an eye on the fish during broiling as the glaze can burn quickly due to its sugar content. Soba noodles can be cooked ahead and rinsed to cool, then mixed into the salad.

Nutrition (per serving)