Soy Glazed Salmon with Miso Noodle Broth


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!

Advertisements