Miso-marinated salmon with glass noodle salad

Place salmon fillets onto a dish. Combine miso paste, 2 teaspoons vegetable oil, sesame oil, honey, vinegar and soy in a bowl and whisk until smooth. Pour marinade over salmon and turn fillets to coat. Cover with plastic wrap and refrigerate for 1 hour.

To make dressing, combine vegetable oil, vinegar, soy, caster sugar and sesame oil in a bowl and whisk until sugar dissolves.

To make glass noodle salad, place noodles in a bowl and cover with boiling water. Stand for 3 minutes, then drain, run under cold water and cut with scissors into manageable pieces. Toss with snow pea sprouts and green onion. Pour dressing over salad and toss.

Place 2 tablespoons vegetable oil in a non-stick frying pan over medium heat. Remove salmon from marinade and sprinkle with sesame seeds on both sides. Cook top side for 3 minutes, then turn and cook for 2 minutes, or until golden and nearly cooked through. Serve with noodle salad and pickled ginger.