Matt Moran's miso salmon with soba noodles and ponzu dressing

Name: Miso salmon with soba noodles and ponzu dressing recipe
Yield: 4
Ingredients: 2 bunches broccolini, trimmed, halved lengthways; 250g (1 packet) soba noodles; 1½ tbs white miso paste; 2.00 tbs mirin; 2 tsp sake; 1 tsp caster sugar; 1 tsp sesame oil; 500g salmon fillet, skinned and boned; 1 cup thinly sliced red cabbage (we used a mandolin); 100g mesclun leaves; Mixed sesame seeds, to serve; ¼ cup (60ml) soy sauce; 1 tbs sake; ½ lemon, juiced

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Aug 01, 2018

“Fine local miso is now available” - Matt Moran.

2 bunches broccolini, trimmed, halved lengthways
250g (1 packet) soba noodles
1½ tbs white miso paste
1 tbs mirin
2 tsp sake
1 tsp caster sugar
1 tsp sesame oil
500g salmon fillet, skinned and boned
1 cup thinly sliced red cabbage (we used a mandolin)
100g mesclun leaves
Mixed sesame seeds, to serve

Ponzu dressing

¼ cup (60ml) soy sauce
1 tbs sake
1 tbs mirin
½ lemon, juiced

Method

1.

Bring a large saucepan of salted water to a boil over a high heat. Cook noodles according to packet instructions, in the last 2 minutes of cooking add brocollini, drain and refresh in iced water to cool, drain and set aside.
2.

Preheat a grill over a high setting. Place miso, mirin, sake, sugar and sesame oil in a small bowl. Place salmon onto a baking tray lined with foil, brush miso mixture over top of salmon and place under grill on the highest level and cook for 5 minutes or until slightly charred but barely cooked. Set aside to rest for 5 minutes. Roughly flake.
3.

To make the dressing, combine all the ingredients into a small bowl.
4.

Combine noodles, dressing, broccollini, cabbage and mesclun leaves into a large bowl, toss to combine. Place into a serving bowl. Top with salmon and scatter with sesame seeds to serve.