Salmon with orange-ginger miso noodles

I’ve made this salmon noodle bowl several times this summer. It’s a versatile dish – equally good served hot or cold.

The orange-ginger miso sauce is the star of the show, adding richness and depth to an otherwise simple meal.

Lately, I’ve been steaming my salmon, which makes it wonderfully moist.

Orange-ginger miso sauce is also excellent with chicken, grilled vegetables, or dressing a salad, on the off-chance there is any left over.

Salmon with orange-ginger miso noodles
(serves 4)

For the dressing:

• 1 clove garlic, minced
• 1 tsp ginger, minced
• juice and zest of a large orange (about 1/3 cup)
• 1 Tb sesame oil
• 1 Tb tahini
• 1 Tb light miso
• 1 Tb rice vinegar
• 1 tsp soya sauce
• 1 tsp maple syrup
• 1/3 cup sunflower oil

For the rest of the dish:

• 100g green beans
• 50g mange tout, shredded
• 1 cup frozen peas, thawed
• 4 vermicelli noodle nests
• 3 green onions, sliced finely crosswise
• a small bunch of coriander, chopped roughly
• 4 salmon fillets

1. In a food processor, whizz together all the dressing ingredients until smooth and creamy. Set aside.
2. Bring a saucepan of water to the boil. Add the beans and cook for a minute, then add the mange tout and peas. Cook for a couple of minutes more, then drain, reserving the water.
3. Bring the water to a boil again. Add the vermicelli noodles and cook for five minutes, or until tender.
4. Drain the noodles very well. Transfer to a mixing bowl and toss with the coriander, green onions and half the dressing.
5. Cook the salmon fillets. Arrange a portion noodles and green vegetables in individual bowls, topped with the cooked salmon.
6. Drizzle with extra sauce and garnish with orange zest.

Tags: Asian food, dairy-free, gluten-free, green beans, peas, salmon