Crispy-Skinned Salmon with Miso Ginger Noodle Broth

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 19, 2017.

Order Now

A fresh, healthy and fragrant broth with a crispy finish

Ingredients

200g fresh noodles
3 spring onions, white part only, thinly sliced
½ chilli, seeds removed and thinly sliced
1 carton chicken broth
50g pickled ginger, drained
1 tablespoon white miso paste
1 teaspoon soy sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 bag green beans, ends trimmed and cut in half lengthways OR 150g snow peas, stringy part removed
½ punnet cherry tomatoes, cut in half

a full kettle to the boil.
Place noodles in a large, heat-proof bowl and cover with boiling water. Allow to soak for 4 minutes then drain. While noodles cook, heat a drizzle of olive oil in a medium pot on low-medium heat.
Add first measure of spring onions (white part) and chilli to pot and cook for about 1 minute, stirring occasionally, until fragrant and softened. Add chicken broth, increase heat to high and bring to the boil.
Add all remaining miso ginger vegetable noodle broth ingredients to pot. Stir well to dissolve miso. Reduce heat to a gentle simmer and cook for 3-4 minutes, until vegetables are warmed through. While broth cooks, pat salmon dry with paper towels and remove any pin-bones.
Cut salmon into 2-3 pieces and season with salt. Heat a drizzle of olive oil in a medium fry-pan on medium heat. Cook salmon, skin-side-down, for about 4 minutes, until skin is crispy. Flip over and cook for about 2 minutes for medium-rare. Set aside to rest for 2 minutes.
Remove broth from heat and stir through drained noodles, coriander, second measure of spring onions (green part) and lemon juice.
spoon miso ginger vegetable noodle broth into bowls and top with a piece of crispy-skinned salmon.