Ingredients
- 2 tbsp miso paste
- 1 ½ tbsp soft brown sugar
- 1 tbsp soy sauce
- 4 x 200 g salmon fillets, boned
- 250 g Japanese soba noodles
- 150 g mangetout, trimmed
- 150 g shelled edamame beans
- 1 handful mixed leaves
- For the wasabi dressing
- 2 tbsp olive oil
- 1 ½ tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tsp wasabi paste
- 1 tsp caster sugar
- 1 tsp sesame oil
- Black and white sesame seeds, and chive flowers, to serve
Instructions
- Combine the miso paste, soy sauce and sugar with
2 tablespoons boiling water and stir well until smooth. Pour over the salmon fillets, keeping some for later,
and set aside. - Cook the noodles in a pan of lightly salted, boiling water for 5 minutes. Drain, refresh under cold water and shake dry, then place in a bowl. Finely shred the mangetout and add to the noodles with the edamame beans and salad leaves.
- Preheat the grill to high, line a grill pan with foil.
Place the salmon on the grill rack, skin side down, and grill for 6 – 8 minutes, basting halfway through, until the salmon is cooked. Rest for 5 minutes. - Stir the ingredients for the wasabi dressing together until the sugar is dissolved. Stir the dressing through
the noodle salad and serve the salmon garnished with the sesame seeds and a few chive flowers, if available.
