Miso Salmon with Ginger Noodles

  • 25 Jun - 01 Jul, 2022
  • Mag The Weekly
  • Cookery

Ingredients

· 100 g whole meal noodles

· 1½ teaspoon brown miso

· 2 teaspoons balsamic vinegar

· ½ teaspoon smoked paprika

· 250 g skinless wild salmon fillets

· 1 tablespoon rapeseed oil

· 30 g ginger, cut into matchsticks

· 1 green pepper, deseeded and cut into strips

· 165 g leeks, thinly sliced

· 3 garlic cloves, finely grated

· 160 g baby spinach

Method

Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack. Mix one teaspoon of the miso with the vinegar, paprika and one tablespoon of water. Spread over the salmon and grill for 10 minutes until flaky and cooked. Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few minutes until softened. Add the garlic and cook for one minute more. Drain the noodles, reserve two tablespoons of water and mix with the remaining miso. Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates, top with the salmon and any juices and serve.

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