Description
A delicious and healthy dish featuring tender grilled salmon fillets glazed with a flavorful miso mixture, served atop stir-fried rice noodles with a vibrant mix of garlic, ginger, spring onions, chillies, beansprouts, and fresh coriander. This recipe combines the smoky richness of grilled fish with the fresh and zesty flavors of Asian-inspired noodles, perfect for a quick and satisfying meal.
Ingredients
Scale
Salmon and Glaze
- 4 salmon fillets, about 140g each
- Sunflower oil, for greasing
- 2 tsp brown miso paste
- 2 tsp balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Spanish smoked paprika
Noodles and Vegetables
- 200g dried rice noodles
- 3 tbsp sunflower oil
- 3 garlic cloves, finely grated
- 25g ginger, finely grated
- 8 spring onions, sliced
- 2 medium red chillies, thinly sliced
- 100g beansprouts
- Small pack of coriander, chopped
- 1 tbsp fish sauce
Instructions
- Cook the noodles: Boil the rice noodles in a large pan of boiling water for 3 minutes until just tender. Drain and rinse thoroughly under cold water using a sieve, then set aside to drain completely.
- Prepare the grill and salmon: Heat the grill to high. In a small bowl, mix together the brown miso paste, balsamic vinegar, soy sauce, and Spanish smoked paprika to create the miso glaze. Using a pastry brush, evenly coat the salmon fillets with the glaze. Lightly grease a baking tray with sunflower oil and place the salmon fillets skin side down on the tray.
- Grill the salmon: Place the tray under the preheated grill and cook the salmon for 6 to 8 minutes until it is just cooked through and flakes easily with a fork.
- Stir-fry the vegetables: While the salmon grills, heat 3 tablespoons of sunflower oil in a wok over medium-high heat. Add the finely grated garlic, ginger, sliced spring onions, and thinly sliced red chillies. Stir-fry for 2 minutes until the vegetables soften and become fragrant.
- Add noodles and other ingredients: Add the cooked and drained rice noodles, beansprouts, and chopped coriander to the wok. Toss everything together thoroughly to combine and warm through. Turn off the heat.
- Finish the dish: Stir the fish sauce into the noodle and vegetable mixture to season. Serve the stir-fried noodles and vegetables piled onto plates, topped with the grilled miso salmon fillets.
Notes
- Ensure the salmon is cooked just until it flakes easily to keep it moist and tender.
- Rinse the noodles under cold water after boiling to stop the cooking process and prevent sticking.
- You can adjust the amount of red chilli to control the heat level to your preference.
- This dish pairs well with a light cucumber salad or steamed greens for added freshness.
- Use gluten-free soy sauce if a gluten-free version is needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling and Stir-frying
- Cuisine: Asian Fusion
Keywords: grilled miso salmon, rice noodles, stir-fry, Asian recipe, seafood dinner, healthy salmon recipe, miso glaze, quick dinner
