Salmon with miso noodle salad

Serves:

Serves 4

Ingredients

• 1 tbsp miso paste
• 1 tbsp olive oil
• 1/2 tsp sesame oil
• 2 tbsp apple cider vinegar
• 3 tbsp water
• 270g soba noodles
• 1 carrot, julienned
• 4 shallots, finely sliced
• 1/3 cup coriander leaves
• 50g baby spinach, shredded
• 2 tsp olive oil, extra
• 4 salmon fillets (approx. 125g each)

Method

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.

More salad recipes

• Find more easy quick dinner ideas
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• Chickpea salad
• Pumpkin, feta and chickpea salad
• Chicken and mango salad
• Greek salad
• Warm chicken salad
• Asian salmon salad
• BBQ chicken salad
• Creamy potato salad
• Baby Caprese salad
• Lamb, pumpkin and chickpea salad
• Chicken and cranberry waldorf salad
• Pasta salad

Serving Suggestions

Note

• For an even bigger miso punch, try coating fillets with miso paste and baking them.
• Use whatever vegetables you like in the salad – shredded red capsicum, blanched broccoli or green beans would also be delicious.
• Recipe by Greer Worsley, who blogs at Typically Red.