Miso-glazed salmon with ginger buckwheat noodles

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Recipe «Miso-glazed salmon with ginger buckwheat noodles» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 100ml honey, 3 tbsp white miso paste, 3 tsp sesame oil, 1/4 cup tamari sauce, 1 tbsp lime juice , 2 tbsp mirin, 500g buckwheat noodles, 1 tbsp sunflower oil , 4 salmon fillets, 1/2 cup thinly sliced shallots, 1/2 cup chopped roasted peanuts, 2 tbsp pickled ginger, Mustard cress, to serve.

Ingredients:

• 100ml honey 
• 3 tbsp white miso paste 
• 3 tsp sesame oil 
• 1/4 cup tamari sauce 
• 1 tbsp lime juice 
• 2 tbsp mirin 
• 500g buckwheat noodles 
• 1 tbsp sunflower oil 
• 4 salmon fillets 
• 1/2 cup thinly sliced shallots 
• 1/2 cup chopped roasted peanuts 
• 2 tbsp pickled ginger 
• Mustard cress, to serve 

Instructions

1. Combine honey, miso paste and 1 teaspoon of sesame oil in a bowl.
2. In a separate bowl, whisk together tamari, lime juice, mirin and remaining sesame oil, then set the dressing aside.
3. Cook noodles according to packet directions, drain and toss with dressing.
4. Preheat oven to 200°C. Heat sunflower oil in an ovenproof frypan over medium heat. Add salmon and fry both sides for 1 minute or until lightly golden. Brush salmon with miso mixture, then transfer pan to oven and roast for 5 minutes or until cooked through.
5. Toss shallots, nuts and ginger through noodles, then serve with the salmon garnished with mustard cress.