This year I have made a pact to make tastier mid-week meals at home. With a demanding full time job, the recipes that feature on Chew Town have all been weekend affairs. I have been cooking just for the enjoyment of it, when time is of no concern and the unwind of creating food in my little kitchen is a requirement to de-stress from the working week.
While I’m sure you all think I am constantly turning out wonderful flavourful food every day of the year, the harsh reality is that after a full days work I’m out of ideas for dinner. We often prepare for each other what we like to call ‘pieces’ for dinner – basically an antipasto a board filled with dips, cold meats, dolmades, crackers etc. Things from the fridge that only require assembling.
So, in the interests of bringing you more midweek options, Scotty now has to wait till I finish photographing food on weeknights too before he can eat – see the sacrifices he makes for you all?
The self-imposed criteria for these weeknight meals is that they must be quick, they must be tasty, and they must sound exciting. What started with Mexican Steak with Black Rice Salad, a couple of weeks ago is now continuing with Miso Marinated Salmon on Somen Noodle Salad.
After cooking this dish, the flavour of the miso marinade hits you square in the face, and coupled with the cool somen noodle salad with asparagus, black sesame and crisp roasted seaweed strips it is a real treat that takes hardly any effort to prepare!
Miso Marinated Salmon on Somen Noodle Salad
- 2 salmon fillets, skin on
- 1 tablespoon white miso paste
- 1 tablespoon mirin
- 2 tablespoons light soy sauce
- 1/4 teaspoon Japanese chilli flakes (Shichimi Togarashi)
- 400g dried somen noodles
- 1 bunch asparagus, trimmed into 3cm pieces
- 2 spring onions, finely sliced
- 3 tablespoons light soy sauce
- 1 1/2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon black sesame seeds
- 1/2 sheet dried roasted seeweed, sliced into small strips
- Micro herb tips to garnish (not necessary if you can't find them - I used Red Garnet)
Combine all of the marinade ingredients, except the salmon fillets, in a dish and stir well to combine. Place the salmon fillets in the dish and turn over a couple of times till the marinade is covering the fillets. Set aside in the fridge for 15 minutes turning over halfway.
Meanwhile, to make the salad, prepare the somen noodles in a pot of boiling water as per the packet instructions. In the final minute of cooking, add the asparagus to the boiling water with the noodles to cook. Once cooked, drain and rinse with cold water to cool, then place in a bowl. In a small ramekin combine soy sauce, rice wine vinegar and sesame oil, then add to the noodles with the spring onion and sesame seeds. Toss till well combined and noodles coated with the dressing then place in the fridge until you are ready to serve.
To cook the salmon, preheat a large heavy based fry pan to medium high. Place the salmon skin-side up in the pan. Cook for two minutes until golden brown, then turn the fish over and cook it for another two minutes or until it feels firm to the touch and the skin is crisp.
To serve, divide the noodles between two plates, top with the crispy roasted seaweed, then top with the salmon and a few micro herbs to garnish.