The Perfect Winter Meal: Ginger and Miso Salmon with Green Tea Noodles

In case you missed it, we’re obsessed with Long Life Herb. It powers our skin-strengthening SKINLONGEVITY Serum, but we first learned of it as a true superfood. An integral part of the diet on Okinawa, where people live an extraordinarily long time (and are actually healthier longer), this herb is difficult to come by in the U.S., though we’re able to find it dried as “Chomeiso tea.” We asked our friend chef Jane Coxwell what she’d pair with its light, herbal flavor and she suggested this fresh and flavorful Ginger Miso Salmon for a boost of nourishment that’s perfect for winter days.

This delicious little dish can be eaten as-is, or with some fresh bok choy or mushrooms (or both!). You can substitute the salmon with any fish you’d like, but it works best with a fatty, thicker variety, like cod or halibut (if you don’t feel like fish at all, tofu works just as well). Green tea noodles are easy to find online and taste wonderfully elegant, but you can use any noodles in a pinch.

Ginger and Miso Salmon with Green Tea Noodles

Serves 2

Ingredients (for the marinade):

3 tablespoons white miso
3 tablespoons soy sauce
2 tablespoons fresh ginger, minced
1 tablespoon honey
1 tablespoon lime juice
3 teaspoons sesame oil
2 salmon fillets – about 8 ounces each
7 oz green tea noodles
4 scallions, thinly sliced
Small handful of cilantro leaves
Half a small handful of mint leaves
1 lime – quartered for serving
2 bunches of baby bok choy, washed and quartered lengthways

Instructions:

Whisk all the marinade ingredients together and pour into a baking tray, then add the salmon and move it around so that it becomes well covered all over. Let the fish marinate for about 30-40 minutes.

While the salmon is marinating, cook the green tea noodles per the package instructions, then place them in cold water so they don’t stick together or cook any further.

Once the salmon has marinated, heat a saucepan to a medium-high heat and add a little bit of oil, then gently add the salmon to the pan. Add the baby bok choy to the same pan, placing it around the fish. Don’t let the heat get too high and aggressive; cooking fish gently will yield a much more tender result. It should only take a couple of minutes on each side, about 3-4 minutes total. Remove the fish and bok choy from the pan and add any remaining marinade to the pan, along with a little splash of water. Whisk it together so that it becomes a sauce, then add the cooked noodles and bok choy and mix them around to coat. You can add more or less water, depending on how thick you’d like the sauce to be.

To serve, place the warm noodles and bok choy in a bowl and top with the fish. Then, very importantly, pour over any leftover liquid from the pan on top of the fish and noodles.

Top the dish with cilantro leaves, mint leaves, and green onions and serve with a wedge of lime.

Meet Jane

Jane Coxwell is a chef, author and consultant, and has earned her reputation as one of the most sought-after private chefs with a style that’s as elegant as it is unpretentious.

Equally comfortable working over open fires on the beaches of Papua New Guinea as she is in the kitchens of the biggest names in fashion, media and entertainment, Jane has cooked her way around the world, cultivating an approach to food and travel that is uniquely her own.

Born in Zimbabwe and raised in South Africa, Jane was one of the youngest chefs ever appointed to run the kitchen of a Camper & Nicholsons yacht. At just 23, she joined Hall Wines in California’s Napa Valley as Executive Chef and Culinary Manager, where she cooked for prominent guests including Hillary Clinton. For the last near-decade, Jane has served as Diane von Furstenberg’s chef, both on Eos, the 305-foot sailing yacht she and Barry Diller own, and in New York and Connecticut.

Her experiences on and off Eos — ranging from meals in the villages of Southeast Asia to the vibrant open-air markets of the Italian Riviera — inspired her first book, Fresh, Happy, Tasty: An Adventure in 100 Recipes. Now based in New York City, Jane continues to develop food-and travel-centric content while working on her second book. She also consults for large events, including the creation of the first sustainable meal for the 2017 CFDA Awards.

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