Crispy Salmon with Miso Ginger Vegetable Noodle Broth

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, August 9, 2015.

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Crispy skinned salmon with miso ginger vegetable noodle broth garnished with coriander and spring onions

Ingredients

300g salmon fillet
3 tablespoons chopped coriander leaves and stalks (reserve 1 tablespoon for garnish)
3 spring onions, green part only, thinly sliced
Juice of 1/2 a lime

a full kettle to the boil.
Place noodles in a large, heat-proof, bowl and cover with boiling water. Allow to cook for 4 minutes then drain.
Heat a drizzle of olive oil in a medium pot on low to medium heat. Fry spring onions (white part) and chilli for 2 minutes, until fragrant and softened. Add chicken broth, increase heat to high then add all remaining miso ginger vegetable noodle broth ingredients. Bring to the boil and simmer gently for 4 minutes, until carrots are just tender.
While broth is simmering, cook salmon; pat dry with paper towels, removing any remaining pin-bones. Cut into 2–3 pieces and season both sides with salt. Heat a drizzle of olive oil in a medium fry-pan on medium heat. Fry salmon, skin-side-down, for about 4 minutes until skin is brown and crispy. Flip over and fry other side for about 2 minutes, until just cooked. Salmon is best cooked medium. Set aside to rest for 2 minutes.
Take broth off heat and stir through noodles, coriander, spring onions (green part) and lime juice.
Spoon broth, noodles and vegetables into bowls and top with a piece of salmon. Garnish with remaining coriander.