Soba Salad and Teriyaki Black Cod

{"handle":"soba-salad-and-teriyaki-black-cod","title":"Soba Salad and Teriyaki Black Cod","seoTitle":"Soba Salad and Teriyaki Black Cod","ingredients":"

• Salt
• 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

","preparation":"

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.\n\nIn 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.

","publishDate":"2012-03-28T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}