Ingredients
- 4 skinless salmon fillets
- Soba noodles, cooked as per packet instructions
- Glaze for salmon
- 60ml mirin
- 60ml soy sauce
- 1 tbsp brown sugar
- 2 tbsp white (Shiro) miso paste
- 2 tsp grated ginger
Vegetable stir-fry
- 3 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp olive oil
- 4 cloves garlic, minced
- 1 red capsicum, julienned
- 200g broccolini, roughly chopped
- Sesame seeds & spring onions to serve (optional)
(You can change or add to the vegetables, depending on preference)
Method
- Combine the mirin, soy sauce, sugar, miso paste and ginger in a baking dish.
- Add salmon and coat it thoroughly in the glaze.
- Bake for 15 minutes at 180C.
- While the salmon is baking, whisk together the oyster sauce, honey, soy sauce and sesame oil in a small bowl.
- Heat the olive oil in a large frypan or wok over high heat.
- Add the garlic, capsicum and broccolini and cook for 2 minutes.
- Add soba noodles and oyster sauce mixture. Stir until combined.
- Divide the vegetables and noodles between 4 bowls and top with the salmon plus any liquid from the baking tray.
- Garnish with sesame seeds and spring onions, if using.
Serves 4
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