Recipe may contain gluten, peanuts, tree nuts, fish and shellfish.
Enjoy an easy salmon salad, with a miso honey glaze, that’s packed with veg and low in calories.
2 tsp miso paste
1 tsp honey
11/2 tbsp cooking sake
2 (about 150g each) skinless salmon fillets
200g podded frozen edamame
200g sugar snap peas, trimmed
100g dried edamame noodles
2 tsp finely grated fresh ginger
11/2 tbsp salt-reduced soy sauce
1 tsp sesame oil
4 radishes, thinly sliced
80g baby spinach
Sesame seeds, toasted, to serve (optional)
5 Method Steps
Step 1Combine the miso paste, honey and 1 tbs sake in a large shallow dish until smooth. Add salmon and turn to coat. Set aside for 5 minutes or, if you have time, cover and place in the fridge for 1-2 hours.
Step 2Meanwhile, steam, boil or microwave the edamame and sugar snap peas together until just tender. Drain. Refresh under cold running water and drain well.
Step 3Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 minutes to soften. Drain. Refresh under cold running water then drain.
Step 4Preheat a grill on high. Line a baking tray with foil. Place the salmon on prepared tray and grill, turning once, for 7-8 minutes or until golden, caramelised and cooked to your liking. Set aside for 5 minutes to rest.
Step 5Combine the ginger, soy sauce, sesame oil and remaining 2 tsp sake in a small bowl. Combine the noodles, edamame, sugar snap peas, radish and spinach in a large bowl. Add the dressing and gently toss to combine. Divide the noodle salad among serving bowls then coarsely flake the salmon over the top. Sprinkle with sesame seeds, if using.
All quantities above are averages