Name: Miso salmon noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon white miso paste; 1 tablespoon water; 4 120g boneless salmon fillets, skin on; 2 teaspoon olive oil; 90 gram buckwheat soba noodles; 1 bunch broccolini, sliced diagonally; 1 cup frozen edamame beans, thawed, peeled; 1 4cm piece ginger, peeled, shredded; 1 tablespoon light soy sauce; 1 teaspoon wasabi paste; 1 dried nori sheet, cut into thin strips, to serve

Miso salmon noodles

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Serves 4

Prep

Cook

10M

Total

15M

Ingredients

1 tablespoon white miso paste

1 tablespoon water

4 120g boneless salmon fillets, skin on

2 teaspoon olive oil

90 gram buckwheat soba noodles

1 bunch broccolini, sliced diagonally

1 cup frozen edamame beans, thawed, peeled

1 4cm piece ginger, peeled, shredded

1 tablespoon light soy sauce

1 teaspoon wasabi paste

1 dried nori sheet, cut into thin strips, to serve

Method

1.In a small bowl, combine miso and water to form a paste. Lightly brush each salmon fillet with paste.

2.Heat oil in a large frying pan on medium. Fry salmon, skin side down, 3-4 minutes, until crisp. Turn and cook further 1-2 minutes, until cooked to taste.

3.Meanwhile, in a medium saucepan, cook noodles following packet instructions. Add broccolini and beans 2 minutes before end of cooking time. Drain; reserve 2 tablespoons cooking water.

4.Return noodles, beans and reserved water to saucepan with ginger, soy sauce and wasabi. Mix well; heat through. Serve salmon on a bed of noodles, sprinkled with nori.

Fresh ginger is known to stimulate the immune system and circulation. Most buckwheat noodles contain added wheat products, making them unsuitable for those on gluten-free diets. If you are gluten-intolerant, swap soba for fresh rice noodles and soy sauce for tamari.
Note

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