Japanese Glazed Salmon Fillet with Soba&Julienned Vegetables

japanese glazed salmon fillet with soba&julienned vegetables
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 2:00 h
  • Ready In: 2:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    13.1 g
  • Cholesterol

    100.6 mg
  • Carbohydrate

    20.4 g
  • Protein

    38.3 g
  • Fiber

    0.3 g

Japanese glazed salmon fillet with soba&julienned vegetables. This is a traditional Japanese dish.

Salmon fillet with soba and vegetables.Very delicious! Try our delicious sauces for fish!

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Japanese Glazed Salmon Fillet with Soba&Julienned Vegetables


  • 1/2 hijiki (Japanese dried seaweed)
  • 1 pound (480 g) salmon fillet,skin on,scaled,cut into 4 portions
  • 1/4 cup (60 ml) mirin (sweet rice wine)
  • 3 tablespoons reduced-sodium soy sauce, plus more to taste
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons red misso (fermented soybean paste)
  • 5 teaspoons granulated sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons sake (Japanese rice wine)
  • 8 oz (240 g) dried soba noodles (Japanese buckwheat noodles)
  • 1 teaspoon vegetable oil
  • 1 cup snow peas, strings removed,julienned
  • 1 small yellow summer squash, julienned
  • 6 cups mung bean sprouts
  • salt and freshly ground black pepper to taste
  • 1 cup grated daikon radish


Step 1

Place hijiki in a small bowl with enough warm water to cover and soak for 30 minutes.

Step 2

Meanwhile, place salmon fillet in a shallow glass dish. In a small bowl, combine mirin, 2 tablespoons of the soy sauce, ginger, miso,2 teaspoons of the sugar, lemon juice, and sake. Pour over salmon, turn to coat well, cover with plastic wrap and refrigerate for 15 minutes or up to 1 hour, turning occasionally.

Step 3

In a small saucepan, combine 4 cups water, the remaining 2 tablespoons soy sauce and the remaining 3 teaspoons sugar. Drain the hijiki and add it to the saucepan. Bring to the boil, reduce the heat to low and simmer for 15 minutes. Drain, discarding the liquid and set aside.

Step 4

Preheat the broiler; lightly oil a broiler pan. Remove salmon fillet from the marinade. (Discard the marinade). Place the salmon,skin-side down, on the prepared broiler pan. Broil about 6 inches from the heat until fish is opaque in the center, about 7 minutes(it is not necessary to turn the salmon); set aside.

Step 5

In a large pot, bring 3 quarts(2.8 l) of water to a boil. Slowly add soba. When the water returns to a boil, add 1/2 cup cold water. Repeat the steps of returning the water to a boil and adding cold water 2 or 3 times, until the soba is just tender. (It will take 5 to 7 minutes total).

Step 6

Meanwhile, heat oil in a large skillet over medium heat. Add snow peas,carrots,squash and sprouts;cook,stirring,until tender,about 3 minutes. Season with salt, pepper and soy sauce. Drain the soba and mound on four plates, spoon the vegetables next to the soba. Set the salmon fillet on top.Crown the dish with a sprinkling of hijiki and daikon.

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