Miso Salmon Edamame Noodle Salad Recipe

Ingredients

• 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)

Method

1. Combine 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.
2. Meanwhile, steam, boil or microwave the edamame and sugar snap peas together until just tender. Drain. Refresh under cold running water and drain well.
3. Place 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.
4. Preheat 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.
5. Combine 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.