One of my favourite ways to cook salmon – an exotic outcome with the least effort. You can leave the skin on the fillet as I sometimes do, in which case, bake it to a crisp for a delicate crunch.
2 tbsp red miso paste
1 tbsp water
1/4 cup agave or maple syrup
1-1/2 tbsp sesame oil
4 portions of salmon, boned and skinned
1 tbsp toasted sesame seeds
11 oz soba noodles
1 tsp finely chopped garlic
1 tsp fresh grated ginger
1 carrot, julienned
4 spring onions, chopped
1 cup bean sprouts (optional)
1/4 cup rice wine vinegar
3 tbsp light soy sauce
1 tbsp veg oil
watercress and scallions to garnish
- Combine the miso, honey, sesame oil and water to form a thick marinade/paste
- Brush the salmon with the paste
- Spray the baking sheet with nonstick cooking spray and place the salmon, flesh side down, on the sheet
- Broil the salmon until lightly crisped, about 5 minutes.
- Turn and brush the top and sides of the salmon with some more of the marinade. Sprinkle sesame seeds on top and continue broiling until done, 4 to 5 minutes for medium-rare. Let rest in a warm place.
- In a pot with boiling water, blanch the soba noodles and drain
- Heat the remaining oil in a wok. Add the garlic, ginger, carrot, spring onion and sprouts. Stir fry 1 minute. Add drained noodles, rice vinegar, soy sauce and extra sesame oil and stir fry quickly to heat through.
- To serve, place noodles on a plate, top with the salmon, and garnish with scallions and watercress.