Pan-fried Salmon with Miso and Ginger

Pan-fried Salmon with Miso and Ginger Braised Red Cabbage and Soy and Chilli Rice Noodles by @coxys_kitchen

Recipe serves: One

Prep time: 10 mins
Cooking time: 15 mins

INGREDIENTS:

• Salmon fillet
• Small wedge of red cabbage, sliced into 1 cm strips
• 5 g miso paste (any will do, I use the Yutaka sachets if only using a small amount
• 2cm piece of fresh ginger, finely chopped
• 45g portion of vermicelli rice noodles
• 1 – 2 tbsp soy sauce
• ¼ red chilli, finely chopped
• ½  fresh lime
• Vegetable oil

METHOD:

1. Fill the kettle and boil
2. While the kettle is boiling heat a large frying pan on a medium heat and when hot, add 1-2 tsp of oil and gently fry the ginger and sliced cabbage for a couple of minutes
3. Place another non-stick frying pan on a medium heat ready for the salmon
4. Pour some of the boiled water into the frying pan with the cabbage, so that approx. half the cabbage is covered. Now add the miso paste and stir so that it dissolves into the water. Loosely cover with a lid and simmer on a low heat for no more than 5 minutes
5. Place the noodles in a large bowl and cover them with the rest of the boiled water so that they soften
6. Add a tsp of oil to the pan, season the salmon with salt and pepper and place the salmon skin side down and cook for 3 minutes until the skin is nice and crisp, then lower the heat, flip the salmon and cook for a further 2 minutes, add a good squeeze of lime juice to the pan for extra flavour and to help the salmon steam a little
7. Take the cabbage off the heat – by now most of the miso liquid should have absorbed into the cabbage
8. Drain the noodles in sieve then run under cold water to refresh them. Place them back into the bowl, add the chopped chilli and pour over the soy sauce. Toss the noodles so that they everything is well combined – how much soy you use, depends on how you like your noodles!
9. To serve, place the noodles to one side of a warmed bowl and lay the cabbage on the other, then top with the salmon and finish with a grating of lime zest and a wedge of lime

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For more delicious recipes from Sarah