Miso salmon with ginger noodles


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Member since 2020
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Serves 2 | Prep Time 10 | Cook Time 12

Why I Love This Recipe

delicately light dish perfect for dinner or lunch

Submitted by: "Taylor"


Ingredients You'll Need

2 nests wholemeal noodles (100 g)
1½ tsp brown miso
2 tsp balsamic vinegar
½ tsp smoked paprika
2 skinless wild salmon fillets (230 g)
1 tbsp rapeseed oil
30 g ginger, cut into matchsticks
1 green capsicum, de-seeded and cut into strips
2 leeks, thinly sliced
3 tbs crushed garlic
160 g baby spinach leaves


Directions

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 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.


Heat the oil in a frying pan and stir-fry the ginger, capsicum and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.


Add the drained noodles, miso liquid and spinach to the pan 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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