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Miso-glazed salmon with ginger buckwheat noodles

Name: Miso-glazed salmon with ginger buckwheat noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /asian
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

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15m

Miso-glazed salmon with ginger buckwheat noodles

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Ingredients (13)

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

1.

Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.
2.

In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
3.

Cook noodles according to packet directions, drain and toss with dressing.
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.
5.

Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.