Ingredients
- 100ml honey
- 3 tablespoons white miso paste (see note)
- 3 teaspoons sesame oil
- 1/4 cup (60ml) tamari sauce
- 1 tablespoon lime juice
- 2 tablespoons mirin
- 500g buckwheat noodles
- 1 tablespoon sunflower oil
- 4 (125g each) salmon fillets
- 1/2 cup thinly sliced shallots (spring onions)
- 1/2 cup chopped roasted peanuts
- 2 tablespoons pickled ginger
- Mustard cress, to serve
Method
- Step 1Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.
- Step 2In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
- Step 3Cook noodles according to packet directions, drain and toss with dressing.
- Step 4Preheat oven to 200°C. 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.
- Step 5Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.
- High fibre
- Low carb
Nutrition
3183 kj
Energy
33g
Fat Total
7g
Saturated Fat
10g
Fibre
44g
Protein
81mg
Cholesterol
1784.04mg
Sodium
35g
Carbs (sugar)
65g
Carbs (total)
All nutrition values are per serve
Notes
Available from Asian supermarkets.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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