1medium red bell pepper, cut lengthwise into thin strips
½cupshelled edamame (soybeans; see note)
4scallions, green parts only, cut into 1-inch-long strips (optional)
Purée vinegar, miso, garlic, sugar, ginger, and sesame oil in blender. With machine running, gradually pour in 1/4 cup sunflower oil; blend until mixture is creamy.
Preheat the oven's broiler. Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray or oil.
Place salmon directly on the prepared wire rack, skin side down. Brush the surface of the salmon with sunflower oil and sprinkle with salt and pepper. Place the baking sheet directly under the broiler. Cook for 10-12 minutes (depending on the salmon’s thickness) until opaque and easily flakable with a fork. Remove from the oven and allow to cool. When cool, cut salmon into bite-sized pieces and set aside.
Cook noodles according to package directions. Drain in a colander and rinse well under cold water, then drain again, thoroughly. Transfer the noodles to a large mixing bowl. Slowly add the miso dressing, tossing gently, just until the noodles are coated. (You may not need all of the dressing right away. Serve any additional dressing on the side.)
Add all remaining ingredients, including salmon pieces to the noodles. Toss gently. (This noodle bowl can be served at any temperature, although I liked it best when slightly chilled.)
Edamame can often be found in the freezer section of the grocery store.