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Miso Salmon with Soba and Pak Choi

Make miso salmon with soba and pak choi, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 5 steps

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Miso Salmon with Soba and Pak Choi, plated and ready to serve. — The finished recipe. Miso Salmon with Soba and Pak Choi

Ingredients 1 to 6 for miso salmon with soba and pak choi arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for miso salmon with soba and pak choi arranged separately on a dark worktop. — Ingredients 7 to 9. 5 g Sesame seeds. A thumb, grated Fresh ginger. A splash Rice vinegar

Miso Salmon with Soba and Pak Choi, preparation step 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. — Step 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.

Miso Salmon with Soba and Pak Choi, preparation step 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. — Step 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.

Miso Salmon with Soba and Pak Choi, preparation step 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. — Step 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.

Miso Salmon with Soba and Pak Choi, preparation step 4: Halve the pak choi lengthways and wilt it in a dry pan with a splash of water for three minutes, lid on. — Step 4. Halve the pak choi lengthways and wilt it in a dry pan with a splash of water for three minutes, lid on.

The finished miso salmon with soba and pak choi. — Step 5. Serve the salmon over the noodles with the pak choi, sliced spring onion and the sesame seeds.

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