Soy Glazed Salmon with Miso Noodle Broth

TheseNovelThoughts

Soy Glazed Salmon with Miso Noodle Broth (1)

This is a very simple, and quick (it’s ready in 15 minutes), dish – but it will taste like you’ve spent hours slaving over the stove. It’s a Japanese inspired dish, and I love the savoury, sweet flavours this recipe has.

When you’re cold (we were threatened with snow today, but all we got was misty, relentless ice cold rain, which I would argue is worse), there is nothing better than a warming broth; and miso is such a comforting flavour. Paired with salty, sweet soy glazed salmon (say that after a couple of glasses of wine!), where the marinade leaks into the broth, this recipe ticks all of the boxes. Our plates were clean in 5 minutes.

The most important things to remember with this dish are 1) don’t overcook the salmon – try to make sure it’s still nice and pink in the middle and 2) don’t panic when the glaze bubbles up and turns black as ink – this is perfectly normal. Remember it’s bound to go like caramel – it has sugar in it – and this is what makes it so delicious.

This will serve 2 (with broth left over – I could drink it instead of tea!) and will take 15 mins.

Soy Glazed Salmon with Miso Noodle Broth (2)

Soy Glazed Salmon with Miso Noodle Broth

For the salmon:

2 salmon fillets

2 tbsps soy sauce

20g brown sugar

1 tbsp rice vinegar

1 tsp sesame oil

For the noodles:

100g miso paste

1 clove garlic

1 thumb sized piece galangal (ginger would work if you can’t find any)

300g medium noodles (the straight to wok ones work well)

2 pak choi

1 spring onion

1 small handful coriander

1. For the noodles, heat the miso paste in a large saucepan for 30 seconds, then add the sliced garlic and galangal. Add 1 litre water and bring to the boil, then add the noodles. Simmer for 5 minutes, then add the pak choi. Simmer gently until your fish is cooked.

2. For the glaze, mix the soy sauce, rice vinegar, sugar and sesame oil in a small bowl. Put a non-stick frying pan on a medium heat and add the salmon fillets, skin side down. Cook for 1 minute, until the skin starts to crisp, then pour the glaze over them. Cook for another 5 minutes, then flip and cook for 30 seconds – 1 minutes.

3. To serve, ladle the noodles into bowls then top with the salmon fillets. Sprinkle over sliced spring onions and coriander leaves, then let your taste buds enjoy a treat!

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22 thoughts on “Soy Glazed Salmon with Miso Noodle Broth”

  2. mariebeauchene January 21, 2015 / 8:17 pm

    Wow, I checked out a few of your recipes and I can’t wait to try this! Unfortunately I’m in CET so I already had dinner, but I’ll use it as an inspiration for the next days. I’m so happy that there are people who enjoy food just as much as I do 🙂 Thank you so much!

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    • harrietyoung38 January 21, 2015 / 8:20 pm

      Thanks so much! I’m really pleased you like the look of my recipes, and would love to hear how you get on if you try this one out 🙂

      Liked by 1 person

      Reply
  3. Traci January 21, 2015 / 9:05 pm

    Simple but impressive? My favorite kind. Excited to try this.

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  4. theKitchenLab! January 21, 2015 / 11:35 pm

    I love Miso Broth–excited to try this 🙂 I recently traveled to Japan and haven’t had much luck finding a lot of variety in miso back in the states.

    Liked by 2 people

    Reply
  7. Paolo Stenech January 22, 2015 / 11:00 am

    To be honest I’m not so fond of miso, but the salmon looks very tasty, I just might try an alternative version 🙂

    Liked by 1 person

    Reply
  9. thecakerierm January 22, 2015 / 3:11 pm

    Oh my salmon *sigh* – Love it

    Liked by 1 person

    Reply
  12. il Teo January 23, 2015 / 7:52 pm

    That’s mouthwatering!!! Can’t wait to try it!!!!

    Liked by 1 person

    Reply
  13. Kirsty January 24, 2015 / 11:56 am

    This looks delicious and easy enough to do after getting home from a long day at work! I can’t wait to try it out!

    Liked by 1 person

    Reply
  14. apples&cardamom January 30, 2015 / 4:56 am

    this looks lovely! I love Japanese food. I feel oodles more healthy after I eat it.

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  15. Pingback: The Sisterhood of the World Bloggers Award – WHAT TO HAVE FOR DINNER TONIGHT
  16. Elsa March 24, 2015 / 11:07 pm

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    Like

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