serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tsp white miso paste (see Note)
- 2 tsp mirin (see Note)
- 1½ tsp soy sauce
- 1 tsp sesame oil
- 2 x 160 g boneless salmon fillets
- 180 g soba noodles
- 1 tsp sesame seeds, lightly toasted
Miso ginger dressing
- 60 ml (¼ cup) mirin
- 2 tbsp soy sauce
- 3 tsp rice vinegar (see Note)
- 2 tsp finely grated ginger
- 1 tsp sesame oil
- 2 tsp white miso paste
- shichimi togarashi (optional; see Note), to taste
- 6 spring onions
Marinating time 15 minutes
Instructions
Combine the miso, mirin, soy sauce and sesame oil. Coat the salmon in the marinade and set aside for 15 minutes.
Cook the soba noodles following the pack directions. Drain, reserving the water, and refresh in cold water. Drain again. Return the water to boil.
To make the dressing, combine the mirin, soy sauce, rice vinegar, ginger, sesame oil and shichimi togarashi (if using) in a small saucepan and bring a simmer. Remove from the heat, add the miso paste and stir until combined. Cut the top third off the spring onions and thinly slice lengthways. Set aside. Finely slice the remaining spring onions and add to the dressing. Return the pan to the heat, cover and simmer gently for 2 minutes. Remove from the heat.
Preheat an oven grill to high. Place the salmon under the grill, skin side up, and cook for 5–7 minutes until golden and cooked most of the way through. Watch closely during the last two minutes of cooking as the skin can burn quickly. If colouring too fast turn the salmon over for the last minute.
Blanch the soba noodles for 10 seconds in boiling water to reheat, drain. Toss the soba with the dressing and divide between shallow bowls. Top with salmon, sesame seeds, extra shichimi togarashi and finely sliced spring onions. Serve immediately.
Note
• Miso paste, mirin and rice vinegar are available from most supermarkets and Asian food stores.
• Shichimi togarshi, also known in Japanese seven spice, is spicy table seasoning commonly used to flavour noodle dishes. Available from Japanese and Asian food stores, substitute a pinch of cayenne pepper if unavailable.
Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
