zoom Miso-glazed salmon with udon noodles

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    Miso-glazed salmon with udon noodles

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    Miso-glazed salmon with udon noodles

    • Christmas
    • Total time: 35 minutes, plus marinating and chilling

    Serves: 12

    Ingredients

    2 x 500g packs Waitrose 1 Scottish prime salmon fillets
    3 tbsp sweet white miso
    1 tbsp mirin
    1 tbsp Japanese rice vinegar
    30g fresh root ginger, finely grated

    For the udon noodles: 

    2 x 200g packs Clearspring Japanese udon noodles
    400g frozen edamame shelled soybeans
    4 tbsp sesame oil, plus extra to serve
    3 lemons, zest, flesh segmented and chopped, plus wedges to serve
    3 garlic cloves, crushed
    1 tbsp light brown soft sugar
    4 tbsp black or white sesame seeds, lightly toasted, plus extra to serve
    3 tbsp tamari (or light soy sauce), plus extra to taste 

    Method

    1.Put the salmon on a large, foil-lined tray. Mix the miso, mirin, vinegar and ginger; spread over the fish. Leave for at least 20 minutes, preferably longer, in the fridge (up to 2 days). Preheat the grill to high (250 ̊C). Grill for 10-12 minutes, until the fish is just hot in the centre. Cool and chill.

    2. For the noodles, boil the noodles in a pan for 4 minutes. Add the beans, bring back to the boil and cook for 3 minutes. Drain, run under the cold tap until cooled and drain again. Mix the remaining ingredients in a large bowl. Toss in the noodles and beans; add more tamari to taste, cover and chill.

    3. Divide the noodles between bowls. Top with chunks of the salmon (discard the skin) more sesame seeds and a little sesame oil. 

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