Name: Miso-glazed salmon with ginger buckwheat noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 100ml honey; 72.00 gm white miso paste (see note); 3 tsp sesame oil; 60ml tamari; 21.00 gm lime juice; 40.00 ml mirin; 500g buckwheat noodles; 18.40 gm sunflower oil; 4 (125g each) salmon fillets; 125.00 ml thinly sliced shallots (spring onions); 125.00 ml chopped roasted peanuts; 40.00 ml pickled ginger; Mustard cress, to serve

Miso-glazed salmon with ginger buckwheat noodles

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Ingredients:

100ml honey
72.00 gm white miso paste (see note)
3 tsp sesame oil
60ml tamari
21.00 gm lime juice
40.00 ml mirin
500g buckwheat noodles
18.40 gm sunflower oil
4 (125g each) salmon fillets
125.00 ml thinly sliced shallots (spring onions)
125.00 ml chopped roasted peanuts
40.00 ml pickled ginger
Mustard cress, to serve

Instructions:

Mix together the honey, miso paste, and 1 teaspoon of sesame oil in a bowl.
Whisk tamari, lime juice, mirin, and remaining sesame oil in a bowl to create the dressing. Set aside.
Prepare noodles as instructed on the packet, then drain and coat them in the dressing.
Preheat oven to 200°C. Heat sunflower oil in an ovenproof frypan over medium heat. Sear salmon on both sides for 1 minute until lightly golden. Brush with miso mixture, then roast in the oven for 5 minutes until cooked through.
Mix together shallots, nuts, and ginger with the noodles. Serve the noodles alongside the salmon topped with mustard cress.

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