Furikake-topped salmon with fresh edamame & miso-sesame black noodles [Recipe]


Bowl of Furikake-topped salmon with fresh edamame & miso-sesame black noodles

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Reprinted from Blue Apron

Furikake, though it may sound strange, is actually a commonplace seasoning in Japan. In many restaurants, you’ll find a shaker of it right alongside the salt and pepper. A bright mixture usually containing seaweed, dried shiso leaf and sesame seeds, it was originally used as a way to “spice up” rice. But its complexity adds layers of flavor wherever it goes. In this dish, you’ll make tender salmon and a delicious miso dressed noodle salad. And, of course, you'll top it all off with a sprinkle of furikake.

Makes 2 servings; about 700 calories per serving



  • 3 scallions
  • 2 cloves garlic
  • 2 skinless salmon fillets
  • 2 tablespoons white miso paste
  • 1 1-inch piece ginger
  • 1 kirby cucumber
  • 1 large bunch cilantro
  • 1 tablespoon sesame oil
  • 1/4 pound edamame, in shells
  • 6 ounces black rice noodles
  • 2 teaspoons furikake



1. Prepare the ingredients and make the dressing.

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the salmon from the refrigerator to bring to room temperature. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and mince the garlic and ginger. Halve the cucumber lengthwise; scoop out and discard the seeds. Slice the cucumber on an angle. Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves. In a small bowl, whisk together the miso paste, sesame oil and ½ cup of hot water until smooth.


2. Cook the edamame.

Once the water is boiling, add the edamame; cook 1 to 2 minutes, or until the pods open easily and are tender. Drain and rinse thoroughly under cold water. Rinse and refill the pot with salted water; heat to boiling on high. When the pods are cool enough to handle, shell the beans. Once shelled, remove the thin, outer skin surrounding each bean; discard the empty pods and skins.


3. Cook the aromatics.

In a medium pan (nonstick, if you have one), heat 2 teaspoons of oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Transfer the cooked aromatics to a large bowl. Wipe out the pan.


4. Make the noodles.

Add the black rice noodles to the boiling water; cook 5 to 6 minutes, or until tender. Drain thoroughly and rinse under cold water. Add the cooked noodles to the bowl of cooked aromatics. Add the cooked edamame, cucumber, cilantro, half the green tops of the scallions and half the furikake. Add in enough dressing to coat the noodles. Toss until thoroughly combined. Season with salt and pepper to taste; set aside as you continue cooking.


5. Cook the salmon.

Pat the salmon dry; season both sides of the fillets with salt and pepper. In the same pan used to cook the aromatics, heat 2 teaspoons of oil on medium-high until hot. Add the seasoned salmon and cook 3 to 5 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.


6. Plate your dish.

Divide the dressed noodles and cooked salmon between 2 dishes. Garnish with the remaining green tops of the scallions and furikake. Enjoy!



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