Miso Salmon With Broccoli, Edamame And Soba Noodles
- 4 (4.25 oz) boneless salmon fillets, skin on
- 1 tbsp white miso paste, mixed with 1 tbsp water
- 2 tsp olive oil
- 3 oz buckwheat soba noodles
- 1 bunch broccoli, sliced on a bias
- 5 oz frozen edamame beans, thawed, peeled
- 1 1/4 inches fresh ginger, peeled, shredded
- 1 tbsp light soy sauce
- 1 tsp wasabi paste
- 1 None dried nori sheet, cut into thin strips, to serve
- Lightly brush each salmon fillet with miso paste. Heat oil in a large frying pan over medium heat. Saute salmon, skin-side down, for 3-4 mins, until crisp. Flip and cook for another 1-2 mins, or until cooked to your liking.
- Meanwhile, cook noodles following package instructions. Add broccoli and edamame around 2 mins before end of cooking time. Drain, reserving 2 tbsp cooking water. Toss noodles, broccoli, edamame and reserved water with ginger, soy sauce and wasabi. Gently heat through.
- Serve salmon on a bed of noodles, sprinkled with nori.
salmon, white miso, olive oil, noodles, broccoli, edamame beans, ginger, soy sauce, wasabi paste, sheet
Taken from recipes-plus.com/api/v2.0/recipes/24862 (may not work)