Delicious Recipes
Miso & chilli salmon Ramen
This salmon dish is so quick and easy to make, and it tastes delicious!
Ingredients
Prepare the salmon by removing the skin from the salmon portions, then slice the salmon into 10mm thick slices.
Prepare the vegetables so they are all roughly the same size. This will make them easier to cook (e.g. half the tender stem broccoli or baby bok choi. Cut the baby corn into ¼’s)
Bring a large pan of water to the boil add the noodles and cook as per packs cooking instructions. Once ready drain well and divide into two bowls.
Place the water or stock into a wok or sauce pan and bring to the boil. Reduce the heat to a simmer and whisk in the miso paste. Add the salmon, oyster sauce, soy sauce, ginger and chilli rings. Cover (either with a lid or a sheet of tin foil) and gently simmer for 2 – 3 minutes.
Remove the lid and add the vegetables and simmer for a further 3 – 4 minutes or until the salmon and vegetables are cooked.
Divide the salmon between two bowls next to the noodle.
Remove the vegetables and divide between the bowls.
Pour the stock over the noodles and garnish with the coriander sprigs, spring onions and lime.
Method
Prepare the salmon by removing the skin from the salmon portions, then slice the salmon into 10mm thick slices.
Prepare the vegetables so they are all roughly the same size. This will make them easier to cook (e.g. half the tender stem broccoli or baby bok choi. Cut the baby corn into ¼’s)
Bring a large pan of water to the boil add the noodles and cook as per packs cooking instructions. Once ready drain well and divide into two bowls.
Place the water or stock into a wok or sauce pan and bring to the boil. Reduce the heat to a simmer and whisk in the miso paste. Add the salmon, oyster sauce, soy sauce, ginger and chilli rings. Cover (either with a lid or a sheet of tin foil) and gently simmer for 2 – 3 minutes.
Remove the lid and add the vegetables and simmer for a further 3 – 4 minutes or until the salmon and vegetables are cooked.
Divide the salmon between two bowls next to the noodle.
Remove the vegetables and divide between the bowls.
Pour the stock over the noodles and garnish with the coriander sprigs, spring onions and lime.
