Julia’s Miso Salmon Bowl With Udon Noodles And Crunchy Greens

Substances

(Serves 4)
Miso marinade
1 tbsp every of miso, sake and mirin
2cm piece of ginger, finely grated
2 cloves garlic, finely grated
1 tsp caster sugar
2 (300g) salmon fillets, pores and skin on, halved

Udon Noodles
400g udon noodles
1/4 cup soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil, plus additional to serve
1 tsp sesame seeds, plus additional to serve

 2tbsp olive oil or vegetable oil, for frying

Grilled or steamed broccolini OR a salad of shredded snap peas, thinly sliced spring onions, julienned cucumber and coriander, to serve
Finely sliced shallots, to serve
Lemon slices, to serve
Sea salt, to serve

methodology

Mix the marinade elements in a container or dish and add within the salmon, turning to coat. Enable to marinate for half-hour – 1 hour.

In the meantime, put together the udon noodles in accordance with the instructions on the packet. Drain and rinse underneath chilly water. Switch to a big bowl and costume with the remaining elements.

Warmth the olive or vegetable oil in a big pan over a medium-high warmth. Add the salmon, pores and skin aspect down, to the pan, reserving any extra marinade. Cook dinner till the salmon is golden (roughly 2 minutes), flip the salmon over and pour over the reserved marinade. Cook dinner till the salmon is simply cooked via and barely charred.

Divide the noodles amongst 4 bowls and prime every with a chunk of salmon, some broccolini or  the snap pea salad, some shallots and a slice of lemon. High with a little bit extra sesame oil and sesame seeds and season with some sea salt.

What else I’m cooking with…

Pomegranates! On prime of rice pilaf, cauliflower salads and sluggish cooked lamb. Additionally embracing the chilly climate with wintry soups – ham hocks braised with beans and herbs, complete chickens cooked with greens and brothy soups of beans and Cavolo Nero.

What else I’m consuming…

Yakitori at Chaco Bar in Sydney! For when you may’t get to Japan!!