Turmeric Salmon & Miso Butter Noodles

• Once water is boiling, add noodles to pot. Cook, stirring occasionally, until al dente, 5-7 minutes.  • Drain and set aside. (Reserve pot for Step 5.)

• In a small bowl, combine vinegar, ½ tsp sugar, ½ tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings) until sugar and salt are mostly dissolved. • Add cucumber and toss to thoroughly combine. Refrigerate until ready to serve. 

• Pat salmon* dry with paper towels, drizzle with oil and season all over with half the turmeric (all for 4 servings), salt, and pepper. • Place salmon, skin sides down, on a foil-lined baking sheet and coat with chili sauce. Roast on top rack until salmon is cooked through, 8-10 minutes. 

• While salmon cooks, in a small microwave-safe bowl, combine ginger, scallion greens, 1 TBSP oil, and ½ tsp salt (2 TBSP oil and 1 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave 60-90 seconds.  • Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites; cook until fragrant, 30-60 seconds. • Whisk in miso sauce concentrates, 1 TBSP butter, 1 tsp cucumber pickling liquid, ½ tsp sugar, ½ cup water, and as much lime zest as you like (2 TBSP butter, 2 tsp cucumber pickling liquid, 1 tsp sugar, and 1 cup water for 4). Cook, whisking constantly, until sauce has thickened, 1-2 minutes.  • Remove pot from heat; add drained noodles and toss until fully coated. Taste and season with salt and pepper if desired.