Miso Salmon Noodles

Serve salmon on a bed of noodles, sprinkled with nori if liked

Serves 4

Prep 5 mins

Cook 10 mins

Per serve 1200kJ

Fat 14g

Sat fat 3g

Miso Salmon Noddles

·           White miso paste, 1 tablespoon

·           Water, 1 tablespoon

·           Boneless salmon fillets, 4 x 120g, skin on

·           Olive oil, 2 teaspoons

·           Buckwheat soba noodles, 90g

·           Broccolini, 1 bunch, sliced diagonally

·           Frozen Edamame beans, 1 cup, thawed, peeled

·           Ginger, 4cm, peeled, shredded

·           Light soy sauce, 1 tablespoon

·           Wasabi paste, 1 teaspoon

·           Dried Nori Sheet, cut into thin strips, to serve

1. In a small bowl, combine miso and water to a paste. Lightly brush each salmon fillet with paste.
2. Heat oil in a large frying pan on medium. Fry salmon, skin side down, 3 – 4 minutes, until crisp. Turn and cook further 1 – 2 minutes, until cooked to taste.
3. Meanwhile, in a medium saucepan, cook noodles following packet instructions. Add broccolini and beans 2 minutes before end of cooking time. Drain, reserving 2 tablespoons cooking water.
4. Return noodles, beans and reserved water to saucepan with ginger, soy sauce and wasabi. Mix well and heat through. Serve salmon on a bed of noodles, sprinkled with nori if liked

Buckwheat soba noodles

Top tips

·           Fresh ginger is known to stimulate the immune system and circulation.

·           Most buckwheat noodles contain added wheat products, making them unsuitable for those on gluten-free diets. So, swap the soba fresh rice noodles and the soy sauce for tamari.