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Miso salmon with chilli noodles
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Serves: 2
280g pack Waitrose 2 Boneless Scottish Salmon Fillets
2 tsp Clearspring Organic Japanese Brown Rice Miso
2 tsp toasted sesame oil
265g pack Waitrose Chinese Vegetable Stir Fry
275g pack Waitrose Sweet Chilli Egg Noodles
2 tbsp soy sauce
1. Preheat the oven to 200°C, gas mark 6.
2. Place the salmon in a small roasting tin, spread the miso paste over the top and bake for 15 minutes.
3. Meanwhile, heat the oil in a frying pan and fry the Chinese vegetables for 3 minutes. Microwave the noodles according to the pack instructions and add to the stir-fry with the soy sauce.
4. Serve the salmon on top of the noodle stir-fry.
Typical values per serving:
Energy |
2,810kJ 672kcals |
---|---|
Fat | 36.3g |
Saturated Fat | 6.4g |
Carbohydrate | 49g |
Sugars | 9.7g |
Protein | 37.3g |
Salt | 3.9g |
Fibre | 6.8g |
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