Name: Miso salmon soba noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 270 grams buckwheat soba noodles; 1 tablespoon miso paste (light); 1 tablespoon rice wine vinegar; 1 tablespoon rice malt syrup; 1 tablespoon vegetable oil; 2 x 280g salmon fillets, skin removed; 8 green onions (scallions), trimmed, halved; 150 snow peas; 1 tablespoon finely grated fresh ginger; ¼ cup (60ml) soy sauce; 2 tablespoons mirin; 1 teaspoon sesame oil; 1 green onion (scallion), extra, sliced thinly; 2 teaspoons black sesame seeds

Miso salmon soba noodles

Marinated and roasted salmon and green onions with snow peas on a bed of delicately dressed soba noodles for a delicious midweek meal.

Miso and sesame salmon with soba noodles

Serves 4

Cook

30M

Ingredients

270 grams buckwheat soba noodles

1 tablespoon miso paste (light)

1 tablespoon rice wine vinegar

1 tablespoon rice malt syrup

1 tablespoon vegetable oil

2 x 280g salmon fillets, skin removed

8 green onions (scallions), trimmed, halved

150 snow peas

1 tablespoon finely grated fresh ginger

¼ cup (60ml) soy sauce

2 tablespoons mirin

1 teaspoon sesame oil

1 green onion (scallion), extra, sliced thinly

2 teaspoons black sesame seeds

Method

1.Preheat oven to 200°C.

2.Cook noodles in a large saucepan of boiling salted water for 3 minutes or until just tender. Drain; keep warm.

3.Combine miso, vinegar, syrup and half the vegetable oil in a large bowl. Add salmon; toss to coat. Arrange green onion, side-by-side, on an oven tray; place salmon on top. Drizzle with remaining vegetable oil. Roast for 10 minutes or until salmon is cooked as desired.

4.Meanwhile, boil, steam or microwave snow peas until just tender; drain. Refresh in a bowl of iced water; drain.

5.Place noodles in a medium bowl with ginger, soy sauce, mirin and sesame oil; toss to coat. Flake salmon onto noodles, add cooked green onion and snow peas; toss gently to combine. Serve topped with extra green onion and sesame seeds.

Salmon can be refrigerated in the marinade up to 3 hours before cooking.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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