Salmon with miso noodle salad recipe
Cold noodle salads are delightfully refreshing on a warm day and this salmon with miso noodle salad is the perfect combination for a healthy meal.
- 1 tbsp miso paste
- 1 tbsp olive oil
- 1/2 tsp sesame oil
- 2 tbsp apple cider vinegar
- 3 tbsp water
- 270g soba noodles
- 1 carrot, julienned
- 4 shallots, finely sliced
- 1/3 cup coriander leaves
- 50g baby spinach, shredded
- 2 tsp olive oil, extra
- 4 salmon fillets (approx. 125g each)
In a bowl, whisk miso, oils, vinegar and water.
Cook noodles according to packet instructions. Drain and rinse in cold water. Place noodles in a large bowl with carrot, shallots, coriander and spinach. Pour over three-quarters of miso dressing and toss well.
Heat extra olive oil in a non-stick frypan over medium heat. Cook salmon fillets, skin-side down, for three minutes. Turn and cook for a further minute.
Divide noodle salad between serving plates. Top with salmon fillets. Drizzle over remaining miso dressing.
- For an even bigger miso punch, try coating fillets with miso paste and baking them.
- Use whatever vegetables you like in the salad - shredded red capsicum, blanched broccoli or green beans would also be delicious.
- Recipe by Greer Worsley, who blogs at Typically Red.
More salad recipes
- Find more easy quick dinner ideas
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- Asian salmon salad
- BBQ chicken salad
- Creamy potato salad
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- Pasta salad