Miso Salmon
Glaze succulent salmon fillets in miso, balsamic vinegar and soy, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main. A Rick Stein recipe taken from BBC GF.
Method
Based on 4 servings, adjust as needed.
Step 1
Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
Step 2
Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
Step 3
Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.
- Ingredients
- Based on 4 servings
-
2 tsp Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
10 Spring Onions, sliced 1x Sainsbury's Spring Onions Bunch 100g -
1 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
4 Salmon Fillets, about 140g each 2x Sainsbury's Skin on ASC Scottish Salmon Fillets x2 240g -
250g Dried Rice Noodles 1x Sainsbury's Rice Noodles 250g -
2 Medium Red Chillies, thinly sliced 1x Sainsbury's Red Chillies 65g -
150g Beansprouts 1x Sainsbury's Beansprouts 300g -
30g Coriander, chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 tsp Miso Paste 1x Sainsbury's Miso Paste, Inspired to Cook 100g -
1 tbsp Fish Sauce 1x Blue Dragon Fish Sauce 150ml -
25g Ginger, finely grated 1x Sainsbury's Root Ginger Loose -
2 tsp Balsamic Vinegar 1x Sainsbury's Balsamic Vinegar Of Modena 1 Leaf 250ml -
3 Garlic Cloves, finely grated 1x Sainsbury's Garlic -
3 tbsp Sunflower Oil 1x JS Sunflower Oil 1L -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g