|Miso Salmon, Green Tea Soba Noodles, Stir-fried Shimeji Mushrooms
I don't believe in diets, but sometimes I feel like I'm stretched too tightly, uncomfortable in my own skin like the bug man in Men in Black.
Times like those, I still want to eat my fill, but I don't want to have to have a lie-down afterwards.
This Japanese-influenced dish does the trick - the dressed noodles are bright and zingy, whilst the salmon is sweet, comforting and savoury.
Even better, after a bit of advance prep, it only takes 15 minutes to cook.
Miso Salmon with Soba Noodles
All ingredients are available in larger supermarkets, health food stores or online from the Japan Centre.
- 2 salmon fillets, about 150-200g each, skin still on
- 150g dried soba noodles (I used matcha ie green tea soba)
- Groundnut or other neutral oil for frying
- 1 spring onion, green and white parts, finely sliced
- 1 tsp black sesame seeds
For the salmon marinade:
- 1 rounded tbsp miso, any type (I like shiro or white)
- 1 tbsp caster sugar
- 1 tbsp mirin or sweet sherry
- 1 tbsp ground ginger
- Juice of 1/2 lime
For the noodle dressing:
- 2 tbsp ponzu*
- 1 tsp yuzu juice or juice of 1/2 lime
- 1 tbsp sesame oil
- 1 tsp shichimi togarashi (Japanese mixed pepper) or mild chilli powder
Optional: Stir-fried mushrooms (as in the photos)
- 1 clump of shimeji (beech mushrooms) or handful of shiitake or chestnut mushrooms
- 2 tbsp ponzu
Mix the salmon marinade ingredients together and then slather all over the salmon fillets. You don't need salt as the miso is quite salty. Place the salmon skin side down in a small ovenproof dish or baking tray and cover with clingfilm. Chill for at least 15 minutes and up to 1 hour before you intend to cook.
Cook the soba noodles according to the packet instructions and set to one side. Whisk the noodle dressing ingredients together in a bowl or jug and set to one side.
If making the mushrooms, slice the bottom section off the clump of shimeji to separate them or slice the shiitake/chestnut mushrooms. Heat a tablespoon of oil in a frying pan or wok and add the mushrooms and the ponzu and stir-fry for 3-4 minutes. Set to one side in the pan.
Remove the salmon from the fridge. Heat 2 tbsp oil in a large frying pan or flat griddle pan on medium-high. Fry the salmon fillets skin side up for 4 minutes, and then flip carefully so the skin is facing down and then fry for another 4 minutes so the skin browns and crisps up.
(Or put your grill on its highest setting, stick in the dish of salmon and grill skin side down for 4 minutes, and then flip carefully so the skin is facing up and then grill for another 4 minutes so the skin browns and crisps up).
When the salmon is ready, divide the noodles between two plates and drizzle the dressing all over. Place the salmon (and the mushrooms) on the noodles, sprinkle with the spring onions and sesame seeds and serve immediately. Eat the skin. For the love of all that's holy, EAT THE GODDAMN DELICIOUS CRISPY SKIN.
*Ponzu is a Japanese dipping/cooking sauce which you can buy in bottles or make yourself by mixing dashi, citrus juice and mirin in this proportion - 2:2:1.