Salmon is a nutritious and healthy meal that can be enjoyed throughout the week.
The hearty, oily fish tastes delicious flavoured with spices or lightly seasoned with salt and pepper alongside a summer salad or steamed potatoes.
The omega-3-rich fish is often pan-fried but this can be a messy process that often involves a lot of extra oil.
This grilled miso salmon with rice noodles recipe by Rick Stein is super simple with delicious flavours and a short cooking time.
Rick said of the recipe: “Miso salmon with rice noodles and a vegetable stir-fry is a rather nice, and very healthy, midweek supper dish to recreate at home.
“The method only includes a few simple steps to help you cook it in around 15 minutes.”
How to make Rick Stein’s miso salmon with rice noodles recipe
Ingredients
- Four salmon fillets, about 170g each
- Sunflower oil, for greasing
For the miso glaze
- Two tsp brown miso paste
- Two tsp balsamic vinegar
- Two tsp soy sauce
- One tsp smoked paprika
For the noodles
- 200g dried rice noodles
- Three tbsp sunflower oil
- Three garlic cloves, finely grated
- 25g ginger, finely grated
- Eight spring onions, sliced
- Two medium red chillies, thinly sliced
- 100g beansprouts
- small pack of coriander, chopped
- One tbsp fish sauce
Method
1. First, boil the noodles for three minutes in a large saucepan. Once cooked, rinse them under cold water and put to one side.
2. Next, mix together all of the ingredients for the miso glaze in a bowl. Add the salmon fillets. Place the fillets skin side up on a well-oiled grilling tray and turn on the grill.
3. Grill the salmon for six to eight minutes, ensuring you turn it once.
4. While the salmon is cooking, heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chill for a few minutes. Then add the noodles and bean sprouts.
5. Add the fish sauce and coriander to the vegetables. Remove the salmon from the grill and serve both straight away.