This flavour-packed dinner takes simply minutes to place collectively. The salmon then takes care of itself for quarter-hour within the oven with a miso-sesame glaze, and it’s only a fast stir-fry for the garlic, ginger, broccoli and noodles. Now we have variations of this on repeat at house for a fast dinner; thick straight-to-wok udon are my favorite right here, however by all means use with watever you want, cooked in line with the packet directions.
Miso salmon with broccoli, sesame and ginger noodles
Prep 10 min
Cook dinner 15 min
Serves 2
3 tbsp sesame oil, plus further to serve
2 tbsp white (or crimson) miso paste
2 sustainably sourced salmon fillets (I exploit wild Alaskan)
2 spring onions, finely sliced
5cm piece (a thumb) ginger, peeled and finely grated
2 garlic cloves, peeled and finely grated
½-1 tsp chilli flakes
200g Tenderstem broccoli, finely sliced
½ tsp rice-wine vinegar
2 x packs straight-to-wok thick udon noodles, or different cooked noodle of your alternative
Sea salt flakes, to style
Warmth the oven to 200C (180C fan)/390F/fuel 6, and lay the salmon on a lined baking tray. Combine a tablespoon of sesame oil and a tablespoon of miso paste, then unfold this over the salmon. Switch to the oven, and roast for quarter-hour.
In the meantime, pop the spring onions right into a bowl of chilly water.
Warmth the remaining oil in a big frying pan or wok. Add the ginger, garlic and chilli, and stir-fry on a medium warmth for one minute. Add the broccoli and stir-fry for 3 to 4 minutes extra.
Stir within the remaining miso, the rice-wine vinegar and 50ml boiling water, then add the noodles and a splash extra boiling water, as wanted, and stir-fry for 2 minutes, or in line with the packet directions.
Style and add salt if wanted (I discover the miso salty sufficient, so have a tendency to not), plus a splash extra vinegar for acidity, if you want. Pile into warmed bowls, and high with the salmon. Drain the spring onions properly, then scatter them over the fish, drizzle every little thing with somewhat extra sesame oil and serve scorching.
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