Ingredients
1 tbsp miso paste
1 tbsp olive oil
½ tsp sesame oil
2 tbsp apple cider vinegar
3 tbsp water
270g soba noodles
1 carrot
julienned
4 shallots
finely sliced
⅓ cup coriander leaves
50g baby spinach
shredded
2 tsp olive oil
extra
4 salmon fillets
approx. 125g each
Equipment
- 1 bowl
- 1 whisk
- 1 pot
- 1 colander
- 1 non-stick frypan
Instructions
- In a bowl, whisk miso, oils, vinegar and water.
- Cook noodles according to packet instructions. Drain and rinse in cold water. Place noodles in a large bowl with carrot, shallots, coriander and spinach. Pour over three-quarters of miso dressing and toss well.
- Heat extra olive oil in a non-stick frypan over medium heat. Cook salmon fillets, skin-side down, for three minutes. Turn and cook for a further minute.
- Divide noodle salad between serving plates. Top with salmon fillets. Drizzle over remaining miso dressing.
Notes
Variation
For an even bigger miso punch, try coating fillets with miso paste and baking them.
Variation
Use whatever vegetables you like in the salad – shredded red capsicum, blanched broccoli or green beans would also be delicious.
