Quickly roast this land-raised Bluehouse Salmon and let tomatoes blister before adding to a light broth infused with the flavors of fresh ginger and miso. The tomatoes add a note of umami and pop of bright acidity to compliment the subtlety of the delicate, sushi-grade salmon. Serve bowls with earthy buckwheat soba noodles and a dash of tamari and a sprinkle of sliced scallions. Be sure to use low-sodium broth if you can, the miso packs a salty punch!