Ingredients Jump to Instructions ↓

  1. 4 150g skinless salmon fillets

  2. 1 1/2 tablespoons red miso paste (available at Asian and health-food stores)

  3. 2 teaspoons vegetable oil, plus

  4. 2 tablespoons

  5. 2 teaspoons sesame oil

  6. 2 teaspoons honey

  7. 2 teaspoons rice vinegar

  8. 2 teaspoons sesame seeds

  9. Pickled ginger, to serve

  10. 1/3 cup (80ml) vegetable oil

  11. 1/3 cup (80ml) rice vinegar

  12. 2 teaspoons soy sauce

  13. 1 teaspoon caster sugar

  14. teaspoon sesame oil

  15. 250g glass (cellophane) noodles

  16. 1 cup snow pea sprouts, trimmed

  17. 4 green onions, thinly sliced diagonally

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.


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