Miso-Glazed Salmon Steak With Ginger Buckwheat Noodles Gf

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

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 200C Heat sunflower oil in an ovenproof frypan over medium heat.
5. Add salmon and fry both sides for 1 minute or until lightly golden.
6. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.
7. Toss shallots (spring onions), nuts and ginger through noodles, then serve with the salmon, garnished with mustard cress.

salmon, honey, white miso, sesame oil, tamari, lime juice, mirin, buckwheat noodles, sunflower oil, spring onion, peanuts, ginger

Taken from www.food.com/recipe/miso-glazed-salmon-steak-with-ginger-buckwheat-noodles-gf-435919 (may not work)