Soba Salad and Teriyaki Black Cod
- 1/2 pound soba noodles or whole wheat spaghetti
- 1/4 cup teriyaki sauce, plus 2 tablespoons, divided
- 1/4 cup honey
- 1/4 cup vegetable oil
- 2 tablespoons sherry vinegar
- 1 fresh red chili pepper, seeded and chopped
- 1 1 1/2-2-inch piece of fresh ginger, grated
- 2 large cloves garlic, grated
- Sesame oil, for drizzling
- 1/4 pound napa cabbage, shredded (about 2 cups)
- 1 cup frozen shelled edamame, thawed
- 5-6 scallions, thinly sliced on an angle
- 3 tablespoons sesame seeds, toasted
- 4 fillets black cod or other white-fleshed fish
- 1/4 cup mayonnaise or Vegenaise
- 1 teaspoon wasabi paste
Bring a pot of water to a boil, salt it, add the pasta and cook to al dente. Drain, then rinse with cold water.
While the pasta is working, position a rack in the upper third of the oven and pre-heat the broiler.
In a bowl, whisk together 1/4 cup teriyaki sauce, honey, oil, vinegar and the chili pepper, ginger and garlic; drizzle in sesame oil, to taste. Toss in the pasta, cabbage, edamame and scallions. Top with the sesame seeds.
Arrange the fish on a lightly greased baking sheet or broiler pan. In a small bowl, combine the mayo (or Vegenaise), the remaining 2 tablespoons teriyaki sauce and the wasabi paste. Slather the sauce over the fish. Broil until firm, opaque and well browned, 8-10 minutes.
Serve the fish on top of the pasta. Flake the fish to combine it with the pasta as you eat.