Ginger Miso Salmon Bowl


4 pieces of salmon - skin off or on

1 tbsp smoke point oil

2 cups spinach

1 ½ cups frozen edamame beans (without skin)

2 tbsp finely chopped ginger

4 sachets of instant miso paste (we used Hikari)

1 sachet of instant tofu miso soup (we used 1 sachet of the S&B tofu miso)

Seasoned seaweed topping (we used Katsuo Fumi Furikake)

Ichimi Togarashi (coarsely ground dried chilli peppers)

2 servings of buckwheat soba noodles

1 litre of water


Heat your gourmet pan to a medium high heat and add in your high smoke point oil. Score the skin side of your salmon gently and rub in salt to each piece. Once your oil is hot add in your salmon skin side down first. Refer to our crispy skin salmon video if you need. Whilst your salmon is cooking, add water to your 4 litre saucepan on a medium high heat. Once simmering, add in your ginger, miso pastes and sachets and stir to combine for 2-3 minutes. Whilst keeping at a simmer, add in your frozen edamame beans and let defrost and heat in the mixture for another 2-3 minutes. During this time you’ll need to flip your salmon once it’s been cooked halfway through. Add in both your soba noodles and spinach and stir for another 2-3 minutes. Once your soba noodles are al dente (they only take a few minutes to cook) and spinach is sufficiently wilted and mixed in, serve up your noodle soup mixture evenly to 4 bowls. Add the salmon pieces skin side up to each bowl and top with Ichimi Togarashi and your seasoned seaweed topping to your liking. Enjoy!

Serves 4