Grilled miso salmon fillet on a bed of rice noodles

Miso salmon

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

Rick Stein

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins - 25 mins

A star rating of 4.6 out of 5.66 ratingsRate

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Glaze succulent salmon fillets in miso, balsamic vinegar and soy, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

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Ingredients

Nutrition

Units:

MetricUS

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 sauce
1 tsp Spanish 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

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Nutrition: per serving

kcal566
fat28g
saturates4g
carbs43g
sugars2g
fibre1g
protein33g
salt1.6g

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.

Recipe from Good Food magazine, February 2015

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A star rating of 4.6 out of 5.66 ratings

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