Miso-Ginger Salmon Soba with Spinach

1. Wash hands and preheat oven to 200°C. Check two salmon portions (300 g total) for bones on a separate raw-fish board. Wash hands and equipment before handling spinach.

2. Mix 25 g white miso, 10 ml soy sauce, 5 ml rice vinegar and 10 g honey. Brush over salmon, place on a tray and roast on center rack for about 12–16 minutes. Check at least 63°C at the thickest part with a thermometer; cook 2–3 minutes longer if needed.

3. While salmon roasts, boil 150 g soba noodles in plenty of water for the package time. Drain, briefly rinse under cold water and drain again.

4. Heat 15 ml sesame oil over medium heat. Stir-fry 12 g ginger and 8 g garlic for 45 seconds. Add 140 g spinach and cook 2–3 minutes until wilted. Add soba and the remaining 10 ml soy sauce and 10 ml vinegar; toss 1–2 minutes until hot throughout.

5. Divide warm soba between two bowls, top with one cooked salmon fillet each and share 20 g chopped scallions and 6 g sesame seeds evenly. Serve immediately.