Salmon with miso noodle salad

Salmon with miso noodle salad


Serves 4


  • 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)


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.

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Serving Suggestions


  • 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.

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