Miso-glazed salmon with ginger buckwheat noodles

Miso-glazed salmon with ginger buckwheat noodles

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The ingredient of Miso-glazed salmon with ginger buckwheat noodles

  1. 100ml honey
  2. 3 tablespoons white miso paste (see note)
  3. 3 teaspoons sesame oil
  4. 1/4 cup (60ml) tamari sauce
  5. 1 tablespoon lime juice
  6. 2 tablespoons mirin
  7. 500g buckwheat noodles
  8. 1 tablespoon sunflower oil
  9. 4 (125g each) salmon fillets
  10. 1/2 cup thinly sliced shallots (spring onions)
  11. 1/2 cup chopped roasted peanuts
  12. 2 tablespoons pickled ginger
  13. Mustard cress, to serve

The instruction how to make Miso-glazed salmon with ginger buckwheat noodles

  1. Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.
  2. In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
  3. Cook noodles according to packet directions, drain and toss with dressing.
  4. Preheat oven to 200u00b0C. Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.
  5. Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.

Nutritions of Miso-glazed salmon with ginger buckwheat noodles

calories: 760.737 calories
calories: 33 grams fat
calories: 7 grams saturated fat
calories: 65 grams carbohydrates
calories: 35 grams sugar
calories:
calories: 44 grams protein
calories: 81 milligrams cholesterol
calories: 1784.04 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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