miso salmon stir fry

think peppers, pak choi, mange-tout…

Serves 3-4

Ingredients:

• 4 salmon fillets (skin-on, I use the frozen one, defrosted)

• 3 portions of noodles (I used the Yutaka Udon Noodles)

• 1 tbsp coconut oil/sesame oil

• 1/4 tsp chilli flakes (optional - if you like it a bit spicy or even add some more or less)

• 2 large leeks (cut off ends and thinly slice at an angle)

• 1 garlic clove (finely chopped)

• 1 large aubergine (cubed)

• 3 small carrots (peeled and thinly sliced)

• 1 medium parsnip (peeled and thinly sliced)

• 1/2 broccoli (cut into florets)

• 200g white button mushrooms (sliced)

• 2 tbsp sesame seeds

• Handful of cashew nuts

Miso Marinade:

• 1 large/2 small garlic cloves (finely grated)

• 1 inch of ginger (finely grated)

• 3 tbsp soy sauce

• 2 tbsp sweet chilli sauce

• 1 tbsp sunflower oil

• 1 tsp white miso paste

• 1 tsp 5-spice

• 1/2 tsp ground turmeric

• Pinch of sea salt

• Pinch of ground black pepper

Method:

1. Mix all your miso marinade ingredients in a rectangular container/tupperware that will fit your salmon fillets in when marinating them and leave in the fridge for 30 minutes, skin-side up.

2. Meanwhilst it’s marinating, prep your veg and fill a medium saucepan with water then bring to the boil on a high heat.

3. Bring a large wok/saucepan to a high heat and add in the cashew nuts and toast for a minute followed by the sesame seeds and leave to one side in a small ramekin.

4. Bring the same wok/saucepan to a medium heat and add in the oil, once hot, add in the garlic and sauté for a minute, followed by the leek and allow to soften for about 3 minutes (stirring occasionally)

5. Working in time frames according to what takes longest to cook, add in the carrot and parsnip and allow to soften for about 5 minutes.

6. Pre-heat the grill to 250c and on a foil-lined baking tray, drizzle some sunflower oil and add the aubergine (cook for 10 minutes - tossing half way through, adding in the broccoli and season)

7. When the carrots and parsnip are al-dente, add in the mushrooms and stir occasionally, allowing the liquid to be absorbed then add in the aubergine and broccoli once they are grilled.

8. On the same foil-lined tray greased with some more sunflower oil, place the marinated salmon and leave some room in between each fillet to allow to cook under the grill for 5-7 mins until they are flaky and the skin is golden and crisp.

9. Meanwhilst pour the noodles into the saucepan with boiling water and cook according to packet instructions (until al-dente), then drain and rinse with cold water to prevent them from sticking.

10. Once the vegetables are cooked through and the salmon is ready, pour in the marinate from the salmon in with the vegetables on a low-medium heat and then toss through the noodles until well coated and add in most of the toasted sesame seeds and cashew nuts (saving some for serving)

11. Serve noodles into bowls or plates and top with a salmon fillet and sprinkle some more seeds and nuts on top for extra crunch and decoration as well as the optional chilli flakes.

ET VOILà! BON APPéTIT!