Recipes and Cooking Salmon and Cabbage Noodle Bowls Soba noodles are thin Japanese noodles made from buckwheat. To prevent sticky noodles, after cooking, rinse noodles in cold water to remove excess starch. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on November 9, 2021 Print Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 15 mins Total Time: 60 mins Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup dry sake, sherry, or white wine 2 tablespoon reduced-sodium soy sauce 2 tablespoon toasted sesame oil 1 tablespoon grated fresh ginger 2 garlic cloves, minced 2 teaspoon red miso paste, soy sauce, or fish sauce 4 6 ounce fresh salmon fillets with skin (about 1 inch thick) 4 cup shredded fresh Napa cabbage 2 cup fresh snow pea pods, halved Carrot-Ginger Dressing 4 ounce dried soba noodles, cooked and drained ½ cup sliced radishes Directions 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. 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. 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. Print Nutrition Facts (per serving) 431 Calories 16g Fat 31g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 431 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 10% Cholesterol 93mg 31% Sodium 849mg 37% Total Carbohydrate 31g 11% Total Sugars 4g Protein 41g Vitamin C 43.1mg 216% Calcium 117mg 9% Iron 3.3mg 18% Potassium 1281mg 27% Folate, total 143.7mcg Vitamin B-12 4.3mcg Vitamin B-6 1.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.