Miso glazed salmon
Warming miso glazed salmon and soba noodle bowl
Serves 4
This dish will hopefully be the winner in your family kitchen, as it is in ours. When I eat it, I celebrate that this in itself is something that nourishes me…it is a true winter warmer dish without the long cooking time.
This recipe is thanks to my lovely friend & teacher at Relish Mama, Tony Chiodo – one of the Chefs I am grateful to have in my kitchen. This is a sensational bowl of goodness that makes you feel good from the inside out.
4 tsp white miso paste
4 tsp mirin
3 tsp soy sauce
2 tsp sesame oil
4 boneless salmon fillets
1 pack soba noodles
2 tbsp sesame seeds (black or white) lightly toasted
Coriander leaves, to serve
Miso ginger dressing
100ml mirin
4 tbsp soy sauce
2 tbsp brown rice vinegar
1 tbsp finely grated ginger
2 tsp sesame oil
2 tbsp white miso paste
6 spring onions, finely sliced
Combine the miso, mirin, soy sauce and sesame oil. Coat the salmon in the marinade and set aside for 15 minutes.
Cook the soba noodles following the pack directions. Drain and refresh in cold water.
To make the dressing, combine the mirin, soy sauce, rice vinegar, ginger, and sesame oil in a small saucepan and bring a simmer. Remove from the heat, add the miso paste and stir until combined. Add half the spring onions to the dressing. Return the pan to the heat, cover and simmer gently for 2 minutes. Remove from the heat.
Preheat an oven grill to high. Place the salmon under the grill, skin side up, and cook for 5–7 minutes until golden and cooked most of the way through. Watch closely during the last two minutes of cooking as the skin can burn quickly. If colouring too fast turn the salmon over for the last minute. Alternatively, place a frying pan on medium high heat and cook fish on the stove top.
Blanch the soba noodles for 10 seconds in boiling water to reheat, drain. Toss the soba with the dressing and divide between shallow bowls. Top with salmon, sesame seeds, finely sliced spring onions and coriander leaves. Serve without delay.
