Recipe: Miso Salmon

Miso is gaining in popularity, and for good reason, its subtle, umami flavour adds a satisfying depth to both sweet and savoury cuisine. This excellent recipe uses it to great effect, creating a satisfying and healthy salmon supper 

INGREDIENTS 

4 salmon fillets, about 140g each

Sunflower oil, for greasing 

For the miso glaze: 

2 tsp brown miso paste 

2 tsp balsamic vinegar 

2 tsp soy sauce1 tsp smoked paprika 

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

1. Boil the noodles for 3 minutes 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 minutes 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 minutes until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. 

4. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.