This flavour-packed dinner takes just minutes to put together. The salmon then looks after itself for 15 minutes in the oven with a miso-sesame glaze, and it’s just a quick stir-fry for the garlic, ginger, broccoli and noodles. We have variations of this on repeat at home for a quick dinner; thick straight-to-wok udon are my favourite here, but by all means use with watever you like, cooked according to the packet instructions.
Miso salmon with broccoli, sesame and ginger noodles
Prep 10 min
Cook 15 min
Serves 2
3 tbsp sesame oil, plus extra to serve
2 tbsp white (or red) miso paste
2 sustainably sourced salmon fillets (I use wild Alaskan)
2 spring onions, finely sliced
5cm piece (a thumb) ginger, peeled and finely grated
2 garlic cloves, peeled and finely grated
½-1 tsp chilli flakes
200g Tenderstem broccoli, finely sliced
½ tsp rice-wine vinegar
2 x packs straight-to-wok thick udon noodles, or other cooked noodle of your choice
Sea salt flakes, to taste
Heat the oven to 200C (180C fan)/390F/gas 6, and lay the salmon on a lined baking tray. Mix a tablespoon of sesame oil and a tablespoon of miso paste, then spread this over the salmon. Transfer to the oven, and roast for 15 minutes.
Meanwhile, pop the spring onions into a bowl of cold water.
Heat the remaining oil in a large frying pan or wok. Add the ginger, garlic and chilli, and stir-fry on a medium heat for one minute. Add the broccoli and stir-fry for three to four minutes more.
Stir in the remaining miso, the rice-wine vinegar and 50ml boiling water, then add the noodles and a splash more boiling water, as needed, and stir-fry for two minutes, or according to the packet instructions.
Taste and add salt if needed (I find the miso salty enough, so tend not to), plus a splash more vinegar for acidity, if you wish. Pile into warmed bowls, and top with the salmon. Drain the spring onions well, then scatter them over the fish, drizzle everything with a little more sesame oil and serve hot.
