Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• 100ml honey

• 3 tablespoons white miso paste (see note)

• 3 teaspoons sesame oil

• 1/4 cup (60ml) tamari sauce

• 1 tablespoon lime juice

• 2 tablespoons mirin

• 500g buckwheat noodles

• 1 tablespoon sunflower oil

• 4 (125g each) salmon fillets

• 1/2 cup thinly sliced shallots (spring onions)

• 1/2 cup chopped roasted peanuts

• 2 tablespoons pickled ginger

• Mustard cress, to serve

Method

• Step 1

  Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.

• Step 2

  In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.

• Step 3

  Cook noodles according to packet directions, drain and toss with dressing.

• Step 4

  Preheat oven to 200°C. Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.

• Step 5

  Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.