Grilled Miso Salmon with Rice Noodles & Shiitake Mushrooms

INGREDIENTS:

For the salmon: 

• 3-4 fillets of salmon 

• Olive oil for greasing 

• 2 tsp. brown miso paste 

• 2 tsp. balsamic vinegar 

• 2tsp. balsamic vinegar 

• 2tsp soy sauce 

• 1 ½ tsp. Spanish smoked paprika 

For the Noodles: 

• 200g dried rice noodles 

• 3 tsp. coconut oil 

• 3 garlic cloves, finely grated 

• 25g ginger, finely grated 

• 6 spring onions, sliced 

• 2 medium chillies, chopped 

• 100g beansprouts 

• 150g shiitake mushrooms 

• 1 medium Green/ Red pepper sliced 

• Small pack of coriander 

• Handful of coriander 

• 1 tsp. fish sauce

METHOD:

1. 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 minutes until just cooked.

2. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of minutes until soft, then add the cooked noodles, beansprouts, peppers and shiitake mushrooms and coriander. Toss everything together until well combined and turn off the heat. Stir the fish sauce into the stir-fried vegetables and noodles, and then pile onto plates, topping with the salmon.

3. To finish garnish extra sesame seeds and sliced spring onions and coriander