CRISPY SALMON WITH MISO-HONEY NOODLES

Crispy Salmon with Miso-Honey Noodles image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

Four 6-ounce skin-on salmon fillets
Kosher salt and freshly ground black pepper
12 ounces spaghetti
2 teaspoons sesame oil
1/4 cup miso
3 tablespoons fresh lime juice
6 tablespoons vegetable oil
2 tablespoons honey
1 clove garlic, finely grated
2 scallions, thinly sliced
1/2 hothouse cucumber, cut into thin half-moons (about 1 1/2 cups)
1 red chile or jalapeno, thinly sliced into half-moons
1/2 cup cilantro, roughly chopped

Steps:

Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.