Healthy summer recipe for 2 people, takes only 12 mins; recipe has wholemeal noodles, miso, balsamic vinegar, smoked paprika, salmon fillets, rapeseed oil, ginger, green pepper, leeks, garlic cloves and baby spinach.
Miso salmon with ginger noodles
Course: Healthy summer
Servings
2
servings
Prep time
10 mins
Ingredients
- Wholemeal Noodles: 2 nests wholemeal noodles (100g)
- Miso: 1 1/2 tsp brown miso
- Balsamic Vinegar: 2 tsp balsamic vinegar
- Smoked Paprika: 1/2 tsp smoked paprika
- Salmon Fillets: 2 skinless wild salmon fillets (230g)
- Rapeseed Oil: 1 tbsp rapeseed oil
- Ginger: 30g ginger, cut into matchsticks
- Green Pepper: 1 green pepper, deseeded and cut into strips
- Leeks: 2 leeks (165g), thinly sliced
- Garlic Cloves: 3 garlic cloves, finely grated
- Baby Spinach: 160g baby spinach
Directions
- 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.
