Miso-grilled Salmon with Ramen Noodle Salad

Ingredients

1 Tbs miso paste
1 1/2 Tbs honey
4 x 120 g fresh salmon, skin-on
180 g ramen noodles
150 g snow peas, thinly sliced lengthways
1 carrot, peeled, cut into long matchsticks
1 bunch radish, thinly sliced
1/4 cup coriander leaves
1 1/2 Tbs soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil

Method

Preheat a greased barbeque grill or char-grill on medium-high. Combine the miso paste and half the honey in a medium bowl. Season with pepper. Add salmon and turn to coat.

Cook salmon on grill for 2-3 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 miutes or until just tender. Add the snow pea and cook for 30 seconds or until bright green and tender crisp. Refresh the noodles and snow peas under cold water. Drain and transfer to a large bowl.

Add carrot, radish and coriander to the noodle mixture. Whisk soy sauce, vinegar, sesame oil and remaining honey in a bowl. Drizzle over noodle mixture. Toss to combine. Serve with salmon.

Credits: Coles

Photo Credits: Coles