Miso-glazed salmon skewers with soba noodle salad
- 1½ tablespoon white miso paste
- 4 x 140g skinless, boneless salmon fillets, cut into 4cm pieces
- 4 spring onions, cut into 4cm lengths
- 180g dried soba noodles
- 2 bunches broccolini, halved lengthways
- 2 bunches asparagus, thinly sliced diagonally
- 200g green beans
- 2 tablespoons Asian sesame, soy & ginger dressing
- 2 teaspoons sesame seeds, toasted
1 Place miso and 1½ tablespoons water in a small bowl, whisking to combine. Alternate threading salmon and onion onto 8 metal or pre-soaked wooden skewers. Brush with half the miso glaze.
2 Heat a barbecue chargrill plate over medium-high heat. Add skewers and cook, turning and basting with remaining glaze, for 6 minutes or until fish is almost cooked through and onion is tender.
3 Meanwhile, cook noodles in a large saucepan of boiling water until just tender, adding broccolini, asparagus and beans to pan for last minute of cooking time. Drain. Refresh under cold water and drain again. Transfer to a large bowl. Add dressing and half the sesame seeds, tossing to combine.
4 Divide soba salad among four serving bowls. Top with salmon skewers and serve sprinkled with remaining sesame seeds.
Using wooden skewers? Soak them in cold water for 30 minutes beforehand to prevent them from scorching or burning during cooking.
Nutrition Info (per serve)
Total fat 29.8g
–Saturated fat 5.8g
Dietary fibre 8.1g
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