Miso salmon with ginger noodles
Try this healthy dinner dish of wholemeal noodles, peppers, leeks and spinach and omega-3-rich salmon fillets. It’s ready in under 25 minutes.
Ingredients
- 2 nests wholemeal noodles (100 gr)
- 1½ tsp brown miso
- 2 tsp balsamic vinegar
- ½ tsp smoked paprika
- 2 skinless wild salmon fillets (230 gr)
- 1 tbsp rapeseed oil
- 30 gr ginger, cut into matchsticks
- 1 green pepper, deseeded and cut into strips
- 2 leeks (165 gr), thinly sliced
- 3 garlic cloves, finely grated
- 160 gr baby spinach
Method
- Put the noodles in a bowl, cover with boiling water and set aside to soften. Heat the grill to medium and place a piece of foil on the grill rack.
- Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
- Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more.
- Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
- Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts.
- Pile onto plates, top with the salmon and any juices and serve.
