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.