Grilled miso salmon with rice noodles

Ingredients

  • 4 salmon fillets, about 140g each
  • sunflower oil

    Sunflower oil

     

     

    , for greasing

For the miso glaze

For the noodles

  • 200g dried rice noodles
  • 3 tbsp sunflower oil

    Sunflower oil

     

     

  • 3 garlic cloves, finely grated
  • 25g ginger

    Ginger

     

     

    , finely grated
  • spring onions

    Spring onions

     

     

    , sliced
  • 2 medium red chillies, thinly sliced
  • 100g beansprouts

    Beansprouts

     

     

  • small pack of coriander, chopped
  • 1 tbsp fish sauce

    Fish sauce

     

     

Method

  1. 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.

  2. 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.

  3. 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.

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