Cantabrian prawn cocktail
King prawns and crabmeat pair beautifully in this Spanish seafood starter, with a zesty mayonnaise dressing
Miso salmon
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 4 salmon filletsabout 140g each
- sunflower oilfor greasing
For the miso glaze
- 2 tsp brown miso paste
- 2 tsp balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Spanish smoked paprika
For the noodles
- 200g dried rice noodles
- 3 tbsp sunflower oil
- 3 garlic clovesfinely grated
- 25g gingerfinely grated
- 8 spring onionssliced
- 2 medium red chilliesthinly sliced
- 100g beansprouts
- small pack of corianderchopped
- 1 tbsp fish sauce
Nutrition: per serving
- kcal566
- fat28g
- saturates4g
- carbs43g
- sugars2g
- fibre1g
- protein33g
- salt1.6g
Method
step 1
Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
step 2
Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.
step 3
Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.
