Ingredients

The following ingredients have 4 Servings
  • 100ml honey
  • 3 tablespoons white miso paste (see note)
  • 3 teaspoons sesame oil
  • 1/4 cup (60ml) tamari sauce
  • 1 tablespoon lime juice
  • 2 tablespoons mirin
  • 500g buckwheat noodles
  • 1 tablespoon sunflower oil
  • 4 (125g each) salmon fillets
  • 1/2 cup thinly sliced shallots (spring onions)
  • 1/2 cup chopped roasted peanuts
  • 2 tablespoons pickled ginger
  • Mustard cress, to serve

Instruction

  • Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.
  • In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
  • Cook noodles according to packet directions, drain and toss with dressing.
  • Preheat oven to 200°C. Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.
  • Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.