Name: Miso salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: 4 salmon fillets about 140g each; sunflower oil for greasing; 2 tsp brown miso paste; 2 tsp balsamic vinegar; 2 tsp soy sauce; 1 tsp Spanish smoked paprika; 200g dried rice noodles; 3 tbsp sunflower oil; 3 garlic cloves finely grated; 25g ginger finely grated; 8 spring onions sliced; 2 medium red chillies thinly sliced; 100g beansprouts; small pack of coriander chopped; 1 tbsp fish sauce

Grilled miso salmon fillet on a bed of rice noodles

4 salmon fillets
about 140g each
sunflower oil
for greasing

For the miso glaze

For the noodles

200g dried rice noodles
3 tbsp sunflower oil
3 garlic cloves
finely grated
25g ginger
finely grated
8 spring onions
sliced
2 medium red chillies
thinly sliced
100g beansprouts
small pack of coriander
chopped
1 tbsp fish sauce

Method

step 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.
step 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.
step 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.