Miso-glazed salmon on soba noodles
Great for sharing
Serves 4-6
Prep: 15 minutes
Cooking: 15 minutes
“There’s something magical about miso glaze on salmon fillets,” says Akaroa Salmon chef Sam Parish, who created this dish. “Whether it’s how quickly it can be ready or the sticky transformation of the flesh as it bubbles away. Destined to be eaten with noodles and served to happy guests wanting the recipe. This is a dish we can’t live without.”
Ingredients
• 4 x 150g Akaroa King salmon fillets
• 200g shiitake mushrooms, sliced
• 200g soba noodles
• 2 cups frozen edamame peas, blanched
• 150g green beans, blanched and sliced
• Juice of 1 lemon
• 3 green spring onions, thinly sliced
on the diagonal
• Micro herbs, toasted sesame seeds,
chilli flakes, and lemon wedges to serve
Glaze
• 2 Tbsp shiro (white) miso paste
• 1/3 cup (80ml) golden syrup
• 1/3 cup (80ml) vegetable oil
• 1 Tbsp mirin (rice wine)
• 1 Tbsp soy sauce
• 1 Tbsp white rice vinegar
• 2 tsp finely grated ginger
METHOD
1. Preheat the oven grill to high. Line a baking tray with foil and arrange mushrooms and salmon fillets, skin side in contact with the tray, on the tray.
2. In a bowl, combine all glaze ingredients.
3. Pour the glaze over the salmon and mushrooms on the tray. Grill, checking halfway and reglazing with pan sauce, for 7 to 8 minutes or until golden and charred on the edges.
4. Meanwhile, prepare soba noodles according to packet instructions. Use the same water to cook the edamame and blanch the beans. Rinse noodles under cold water and transfer to a large serving platter along with the beans.
5. Arrange the grilled salmon over the noodles and pour the tray sauce over to coat everything. Squeeze lemon juice over the dish and scatter with edamame, micro herbs, sliced spring onions, toasted sesame seeds, and chilli flakes.
Made with Akaroa Salmon skin-on fresh salmon portions. For more salmon recipes, go to www.akaroasalmon.co.nz
