Miso-Glazed Salmon Bowl

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs carrot
• 150g red cabbage
• 20g miso paste
• 2pcs Tasmanian salmon fillets
• 150g egg noodles
• 40g Japanese dressing
• 10g toasted sesame seeds
• 15ml soy sauce
• 15ml white vinegar
• 10ml vegetable oil
• 15ml honey

Method

1. Step 1 — Prep ingredients
   Thinly slice the spring onion. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the cabbage with a sharp knife or mandoline. Combine the miso, 2 tsp soy sauce and 2 tsp white vinegar in a large bowl and season with pepper. Add the salmon and turn to coat. Bring a medium saucepan of water to the boil for the noodles.
2. Step 2 — Pan-fry salmon
   Heat 2 tsp vegetable oil in a medium deep frypan over high heat. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 1-2 mins until just cooked. Add 1 tbs honey and 1 tbs water and cook, turning, for 1-2 mins until glazed and cooked to your liking. Remove from the pan. Reserve the pan.
3. Step 3 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
4. Step 4 — Make dressing
   Return the reserved pan to medium-high heat. Add the Japanese dressing, half the spring onion, 2 tsp soy sauce and 1 tsp white vinegar and cook, stirring, for 1 min or until fragrant. Add the noodles, carrot and cabbage and toss to combine. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the noodle mixture and salmon among bowls. Scatter over the sesame seeds and remaining spring onion. Enjoy!
6. Step 6 — Did you know?
   You've probably heard of miso soup, but miso can be used in so many other ways – in marinades, dressings and even desserts. Miso is a thick paste made from fermented soybeans, it has a salty, rich flavour and brings lots of umami to a dish. And because it's a fermented food, it's good for you too.

Allergens

Sojabohnen, Gluten, Wheat, Fisch, Eier, Sesamsamen