Salty samphire and umami-loaded miso go so well with sweet salmon in this East Asian-inspired dish. You can use any fish with this dish. Sea bream and Sea bass work particularly well. The delicate flaky fish and crispy skin contrast beautifully with the silky broth.
- 2 nests (140g/5oz) medium or thick egg noodles
- 2 fillets sustainable salmon, skinned or white fish, skin on, scaled and pin-boned
- 4 tsp sesame seeds
- 3 tsp sunflower or vegetable oil
- thumb-sized piece ginger, peeled and finely shredded
- 2 tbsp dry sherry
- 90g pack samphire
- 1 x pak choi
- 2 x 18g sachets (or 2 tbsp) miso soup paste
- bunch spring onions, shredded
- little sesame oil for drizzling
- Cook the noodles following pack instructions. As soon as they are just tender, drain in a colander, rinse under the cold tap and set aside.
- Slash each piece of fish 3 times on the skin side. Season well and press the sesame seeds over the skin in an even layer. Heat the oven to low, ready to keep the fish warm. Put a couple of wide bowls in to warm, too.
- Heat 2 tsp oil in a non-stick frying pan, the sturdier the better. Add the fish, and fry for 5 mins on the crusted side until the seeds are pale golden and the flesh of the fish has changed colour almost all the way through. Turn the fish over, cook for a few seconds more, then remove to a plate and transfer to the oven. Put the kettle on to boil.
- Add the remaining oil to the pan and sizzle the ginger for 30 seconds. Add the samphire and pak choi, cover again and cook for 1 min more until bright and just tender. Make up the miso in a jug with 450ml boiling water. Run boiling water through the noodles to reheat then pile into the warm bowls. Spoon over the ginger, samphire and pak choi plus the spring onions, then pour over the miso and top with a piece of crisp fish, sesame-side up. Drizzle with a little sesame oil then dig in.
I’ve been eating a lot of fish recently in an attempt to cut down on other meats and improve my diet. Salmon, in particular, is rich in omega 3 and incredibly versatile. It also happens to be on offer in my local shop at the moment so expect plenty of salmon related goodness.
The recipe below is for a gorgeous oriental style dish with a whole side of salmon that is marinated in a sticky soy marinade and delicately oven cooked for a ridiculously moist and tender result.
You could use this marinade on salmon portions but using a whole side gives really succulent results. To be honest, you could serve this sauce on a piece of scabby roadkill and it would still be amaze-balls!
- 1 whole side salmon
- coriander, finely chopped,
- Spring onions, sliced
- Sesame seeds
- red chilli, deseeded and finely chopped,
- lime wedges to serve
For the marinade:
- 2 tbsp each soy sauce and rice wine vinegar
- 1 tbsp honey
- 4 tbsp hoisin sauce
- 2 star anise
- 1 tsp Thai 7 spice (optional)
- 2 tsp Thai fish sauce
- 2 garlic cloves, crushed
- Mix all the marinade ingredients together in a large dish. Place the salmon, skin side up, into the dish. Leave in the fridge to marinate for at least 6 hours, or overnight.
- To cook, heat the oven to 220C, 200C fan. Remove the salmon from the marinade and place on a foil lined roasting tray. Roast in the oven for 15 to 20 minutes, depending on whether you want it opaque in the middle or completely cooked.
- Meanwhile, transfer the marinade to a pan, bring to the boil and simmer for a few minutes until thick and syrupy. Pour half over the salmon for the last 5 minutes of cooking, then, when sticky and slightly caramelised, remove from the oven and scatter with coriander, spring onions, sesame seeds and chilli. Cut the salmon into portions and with a fish slice, serve the salmon up on plates, removing the skin as you serve. Serve with sticky rice, green veg and lime wedges. Drizzle with the remaining sauce if desired.