Salmon and Cabbage Noodle Bowls

1. In a shallow dish whisk together sake, soy sauce, 1 Tbsp. of the sesame oil, the ginger, garlic, and miso paste. Add salmon, flesh side down. Let marinate at room temperature 30 minutes.

2. Preheat oven to 425°F. Line a shallow baking pan with foil. Remove salmon from marinade and place skin side down in prepared pan. Brush with remaining 1 Tbsp. sesame oil. Bake 12 to 15 minutes or until fish flakes easily.

3. In a large bowl toss cabbage and pea pods with half of the Carrot-Ginger Dressing. Divide salmon, cabbage mixture, noodles, and radishes evenly among four bowls; serve with remaining dressing. Makes 4 servings.

Carrot-Ginger Dressing:

In a small saucepan cook 1 thinly sliced carrot in 1 inch of water, uncovered, about 8 minutes or until tender; drain and let cool. In a food processor combine carrot, 1 Tbsp. red miso paste, and 1 Tbsp. grated fresh ginger; pulse until smooth. Transfer to a bowl. Whisk in 2 Tbsp. each chopped scallion, reduced-sodium soy sauce, and rice vinegar, and 1 tsp. toasted sesame oil. Whisk in 2 to 3 Tbsp. water to thin to desired consistency.