Miso-glazed Salmon Steak With Ginger Buckwheat Noodles Gf

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 salmon fillets
• 100 ml honey
• 3 tablespoons miso, paste
• 3 teaspoons sesame oil
• 1/4 cup tamari, sauce
• 1 tablespoon lime juice
• 2 tablespoons mirin
• 500 g buckwheat noodles
• 1 tablespoon sunflower oil
• 1/2 cup spring onion, thinly sliced
• 1/2 cup roasted peanuts, chopped
• 2 tablespoons pickled ginger

Recipe

• 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 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.
• 5 toss shallots (spring onions), nuts and ginger through noodles, then serve with the salmon, garnished with mustard cress.