MISO GLAZED SALMON WITH SOBA NOODLE & EDAMAME

I know heaps of you LOVE salmon, so here is a ripper for you

Serves 2

Ingredients:

Marinade:

• 2 salmon fillets, approx. 150g

• 1 tablespoon white miso paste

• 1 teaspoon honey

• 1 teaspoon rice wine vinegar

• 1 tablespoon sesame oil

• 2 tablespoons tamari

• 1 tablespoon of peanut oil or extra virgin olive oil

• 1 cup mushrooms, sliced

• 1 bunch of broccolini, washed and chopped into pieces

• 1 cup snow peas, sliced longways

• 3/4 cup frozen edamame beans, thawed

• 180g soba noodles

• 2 tablespoons sesame seeds

  Sauce:

• 1 teaspoon of cornflour

• 1 tablespoon water

• 3cm piece ginger, finely chopped

• 2 tablespoon soy sauce or tamari

• 1 tablespoon rice wine vinegar

• 1 teaspoon brown sugar

Method:

1. For the marinade, place all ingredients in a bowl and mix well. Place the two salmon pieces into the marinade and coat. Leave for at least 20 mins, but a few hours is ideal.

2. For the sauce. In a bowl or jug, mix together the cornflour and water first and combine. Then add the remaining ingredients to the bowl. Combine well. Set aside.

3. Place a large saucepan of water onto boil. Once boiling, add the soba noodles for 3 minutes (or according to packet instructions). Drain and set aside.

4. Place a large frying pan onto medium heat. Add salmon pieces and cook each side for approx. 3-4 minutes (or to your liking). Remove and set aside on a plate. Wipe out the pan if charred.

5. Place the same frying pan back onto high heat. Add oil and let it heat. Add the mushrooms and cook, stirring, for 2-3 minutes until they colour. Add the broccolini pieces and stir through for 2 minutes. Then add the snow peas. Add the sauce to the pan and stir over high heat for only 1-2 minutes. Add the edamame beans, stir through and turn off the heat. Add soba noodles and gently stir through the sauce.

6. Serve the soba noodles in a bowl. Add the cooked salmon pieces on top. Sprinkle over some sesame seeds.