Miso Salmon with Soba and Pak Choi
Makes 1 serving

INGREDIENTS
150 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
1 tbsp (18 g) White miso paste (White miso is sweeter and burns less readily than red. Either works if you watch the grill.)
1 tbsp (15 g) Tamari
150 g Cooked soba noodles (Cooked weight.)
120 g Pak choi
20 g Spring onion
5 g Sesame seeds
A thumb, grated Fresh ginger
A splash Rice vinegar

METHOD
1. Mix the miso, half the tamari and the ginger to a paste and spread it over the flesh side of the salmon. Leave it for fifteen minutes.
2. Cook the soba according to the packet, usually four minutes, then rinse under the cold tap until the water runs clear. Toss with the rest of the tamari and the vinegar.
3. Grill the salmon skin-side down on a lined tray, about ten centimetres from a hot grill, for eight to ten minutes. The glaze should darken at the edges without going black.
4. Halve the pak choi lengthways and wilt it in a dry pan with a splash of water for three minutes, lid on.
5. Serve the salmon over the noodles with the pak choi, sliced spring onion and the sesame seeds.

Contains gluten cereals, fish, soya and sesame.
Miso made with barley carries gluten. White rice miso does not.
Most soba is buckwheat blended with wheat. Pure buckwheat soba exists and carries no gluten.

RECIPE NOTES
Soba is buckwheat and wheat in most supermarket packets, so it counts as gluten here. The salmon and its fat are where most of the 543 kcal sit; the noodles are 41 g of carbohydrate and not much else.
Miso scorches fast under a grill. Check at six minutes and move the tray down a shelf if it is colouring before the fish is done.

Full recipe: https://www.getfuel8.com/recipes/miso-salmon-soba-pak-choi
