AT A GLANCE
Dishes served at room temperature are ideal for entertaining - no last-minute cooking required. Here, both the salmon and the dressing can be prepared a few days ahead, and the noodles and slaw the day before. Slice the fish and arrange everything on the table for guests to build their own bowls. Begin this recipe at least a day ahead to cure the salmon.
|01||For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface. Spread half the miso mixture on one side of the salmon, place miso-side down on plastic, coat with remaining miso mixture and wrap tightly. Place on a tray and refrigerate overnight to cure. Wipe off excess miso mixture with paper towels, re-wrap in clean plastic wrap and refrigerate for up to 3 days.|
|02||For miso dressing, whisk ingredients and 2 tbsp water in a bowl. Refrigerate in an airtight container for up to 3 days.|
|03||Cook noodles in a saucepan of boiling salted water until just tender (4-5 minutes). Drain, rinse under cold water and drain. Combine in a bowl with soy, sesame oil and sesame seeds. Refrigerate in an airtight container for up to a day. Bring to room temperature to serve.|
|04||For slaw, combine ingredients in a bowl and season to taste.|
|05||Sprinkle salmon with furikake and spring onion, thinly slice and serve with noodles, slaw, dressing and wasabi peas.|