Oven Roast Salmon & Noodle Bowl

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Oven Roasted Salmon & Noodle Bowl

Yield 4

Author Lucy Tweed

Cook time

25 Min

Total time

25 Min

Finally, we can enjoy the rich, buttery deliciousness of glorious Salmon this side of the hemisphere without harming the environment.

Ingredients

• 800g salmon fillets
• 2 tbsp honey
• 1 tbsp lemon juice
• 1 tbsp tamarind paste
• 2 tbsp tamari
• 2 tbsp white miso paste
• 1 tsp grated ginger
• 2 tbs sesame seeds
• 2 garlic cloves, sliced
• 200g mixed greens (spinach, bok choy, etc.)
• 150g mushrooms, sliced
• 1 cup edamame, shelled
• 300g buckwheat & sweet potato soba noodles (or any of your choice)
• Olive oil, for drizzling
• Salt, for seasoning

Instructions

1. Preheat the oven to 240°C. Place the salmon fillets skin down on a lined baking tray.
2. In a small bowl, mix the honey, lemon juice, tamarind paste, tamari, white miso paste, and grated ginger.
3. Brush the salmon fillets generously with the honey lemon tamarind miso baste, then sprinkle with sesame seeds.
4. Roast the salmon for 12 minutes, then switch to grill for 3 minutes to caramelise the glaze.
5. While the salmon is cooking, heat a drizzle of olive oil in a pan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
6. Add the mushrooms and cook for 5 minutes, stirring occasionally. Toss in the mixed greens and edamame, cooking for a further 3 minutes until wilted. Season with salt.
7. Cook the buckwheat noodles according to packet instructions. Then rinse in cool water and set aside.
8. Serve chunks of the salmon with a pile of noodles, sauteed veg and any sticky sauce from the salmon pan along with chilli, lemon or extra soy sauce.

Hints

The miso paste adds umami depth; adjust to taste by starting with 1 tbsp if preferred. This recipe works well with other vegetables like zucchini or snow peas in place of greens.

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.