1/2 cup white miso paste (find in
Asian aisle of supermarkets)
1/4 cup manuka honey
1/2 tsp sesame oil
270g soba noodles
2 green shallots, very finely chopped
1 Tbsp light soy sauce
2 tsp extra virgin olive oil
4 x 120g skinless, boneless salmon fillets
2 Tbsp lime juice
Steamed broccolini, to serve
Sesame seeds, to scatter
Lime wedges, to serve
3 baby lebanese cucumbers,very finely sliced
1/4 red onion, very thinly sliced
1/4 cup pickled ginger,
1 Tbsp pickled ginger liquid
1 Tbsp rice wine vinegar
Combine all pickle ingredients in a medium bowl and set aside.
Put miso, honey and sesame oil in a medium jug. Mix then set aside.
Cook noodles following pack instructions. Drain, transfer to a large bowl, then stir in shallots and soy sauce.
Heat oil in a large non-stick frying pan over a high heat. Cook salmon fillets, turning every 2 minutes, for 8 minutes or until golden brown. Add 2 Tbsp of the miso mixture and cook, turning salmon, for a further 30 seconds or until miso mixture begins to blacken slightly. Remove salmon from pan and transfer to a plate.
Pour remaining miso mixture, lime juice and 1 Tbsp water into pan. Cook, stirring, for 2 minutes or until mixture is boiling. Remove from heat.
Divide noodles and broccolini among 4 serving plates and top each with a salmon fillet. Drizzle over hot miso sauce and scatter with sesame seeds. Top with pickles and serve with lime on the side.