Miso glazed salmon with ginger buckwheat noodles
recipe

Tasty Miso glazed salmon with ginger buckwheat noodles Recipe

Miso glazed salmon with ginger buckwheat noodles
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.

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