MISO- POACHED SALMON WITH SESAME SOBA NOODLES

Salmon poached in fragrant miso, ginger, and garlic is great served atop a bed of steamed rice, zucchini noodles, or sautéed spinach tossed with toasted sesame oil, but even better over sesame-kissed soba with plenty of green onions. Look for good-    quality soba—thin, brownish noodles made from buckwheat, usually with wheat flour mixed in—at Asian food shops or well-stocked supermarkets.

1½ cups (350 ml) vegetable or fish stock or water

⅓ cup (70 g) white (shiro) miso

1 tablespoon peeled and shredded fresh ginger

2 cloves garlic, minced

2–2½ lb (900–950 g) skin-on salmon fillet, cut into 4 or

6 equal pieces

FOR THE SOBA

1 lb (450 g) dried soba

1–2 tablespoons reduced-

sodium soy sauce, or to taste

2 teaspoons toasted sesame oil

2 teaspoons canola oil

3–4 green onions, including tender green parts, thinly sliced

1 tablespoon sesame seeds, toasted

1–2 green onions, including tender green parts, thinly    sliced

1–2 tablespoons sesame seeds, toasted

SERVES  4 – 6

In a slow cooker, whisk together the stock, miso, ginger, and garlic. Cover and cook on the low setting for 2 hours. The mixture should be hot and fragrant.

Using tongs, add the salmon fillets and turn to coat them evenly with the liquid, then leave them, skin side down, in a single layer. Cover and cook on the low setting until just barely opaque at the center and firm, about 30 minutes.

While the salmon is cooking, prepare the soba. Bring a large pot three-fourths full of salted water to a boil over high heat. Add the soba and cook, stirring frequently to prevent the noodles from sticking together, until just tender, according to package directions. Drain and transfer to a large bowl. Add the soy sauce, sesame oil, canola oil, green onions, and the sesame seeds and toss to mix evenly. Transfer the noodles to a platter.

Using a slotted spatula, transfer the salmon to a cutting board; peel off and discard the skin. Arrange the salmon on the soba noodles. Strain the cooking liquid through a fine-mesh sieve into a small bowl and set alongside the platter. Garnish the salmon and noodles with the green onions and the sesame seeds and serve.