Orange Miso Cod and Soba Noodle Salad

Soba Noodle Salad

• 8 ounces soba noodles
• 4 tablespoons white miso paste, mild
• 3 tablespoons rice vinegar
• 2 tablespoons fresh orange juice
• 2 tablespoons canola oil
• 1 tablespoon honey
• 1 teaspoon finely grated fresh ginger
• 2 medium oranges, peeled and cut into segments
• 2 tablespoons thinly sliced fresh basil

Orange Miso Cod

• 4 (6-7oz) cod fillets
• 1/4 cup white miso paste, mild
• 1 tablespoon fresh orange juice
• 1 teaspoon soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon orange zest
• sesame seeds, for garnish

1. For the soba noodles, in a large pot, bring water to a boil. Generously salt boiling water. Cook soba noodles until tender, 5-6 minutes. Drain and rinse under cold water. Place noodles in a medium mixing bowl and set aside.
2. In a small bowl, whisk miso paste, rice vinegar, orange juice, canola oil, honey and ginger. Pour over soba noodles and add orange segments and basil. Toss gently to combine. Set aside.
3. For the cod, preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Pat the cod dry with paper towel and place skin side down on baking sheet. In a small bowl, whisk miso paste, orange juice, soy sauce, brown sugar and orange zest. Divide mixture among fillets and spread evenly over the top of the fish. Bake 9 minutes or until the fish is cooked through. Place under broiler for 1 minute to lightly brown the top. Remove from oven.
4. To serve, place fish over soba noodles and sprinkle with sesame seeds.