How To Make Miso Salmon
Glaze succulent salmon fillets in miso, balsamic vinegar and soy, then serve on a bed of
noodles and beansprouts for an easy and quick dinner party main.
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serves: 4 people
Ingredients
- 4 salmon fillets, about 140g each
- sunflower oil, for greasing
For the miso glaze
- 2 tsp brown miso paste
- 2 tsp balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Spanish smoked paprika
For the noodles
- 200g dried rice noodles
- 3 tbsp sunflower oil
- 3 garlic cloves, finely grated
- 25g ginger, finely grated
- 8 spring onions, sliced
- 2 medium red chillies, thinly sliced
- 100g beansprouts
- small pack of coriander, chopped
- 1 tbsp fish sauce
Instructions
- Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
- Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush.
- Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
- Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander.
- Toss everything together until well combined and turn off the heat.
- To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.
Nutrition (per serving)
- Calories : 566kcal
- Fat : 28g
- Saturates : 4g
- Carbs : 43g
- Sugars : 2g
- Fibre : 1g
- Protein : 33g
- Salt : 1.6g
