Miso Salmon Noodle Salad

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Miso Salmon Noodle Salad

Recipe: Miso Salmon Noodle Salad

This is a great spring / summer dish made in approx. 20 – 25 minutes and extremely tasty and satisfying with Japanese flavours.

Soba noodles are made from buckwheat rather than flour, so have a much lighter quality and more easily digestible which is perfect for the warmer months.

 

Miso Salmon Noodle Salad

Serves 2

INGREDIENTS:

2 salmon steaks
1 tbsp miso
1 tbsp mirin
1 tbsp soy
1/2 cup frozen or fresh broad beans
2 spring onions
1/2 cucumber
1 small cos lettuce, leaves pulled apart
Soba noodles
Sesame seeds for garnish

Dressing:
1 tbsp soy
1 tbsp mirin
1 tsp sesame oil
lemon juice

 

METHOD:

  1. Preheat oven to 200C (180C fan-forced).
  2. Mix together miso, mirin and soy. Rub all over salmon and marinate for a minimum of 30 minutes (you can marinate up to 24 hours for more flavour).
  3. Place fillets on a paper-lined backing tray and bake for 15 minutes.
  4. Cook soba noodles to packet instructions and drain.
  5. If boiling frozen broad beans, remove from outer shell once cooked and set aside.
  6. Using a vegetable peeler, peel cucumber length-ways into long strips.
  7. Finely slice spring onion.
  8. For the salad dressing: combine all ingredients tougher and mix well (a good idea is to use a small jar and shake).
  9. Combine lettuce, broad beans, soba noodles, spring onions and cucumber in a bowl and toss together gently. Drizzle with salad dressing.
  10. Divide salad between two bowls. Place salmon fillet on top and sprinkle with sesame seeds.

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