Glazed Miso Salmon Ramen Noodles
Servings: 4 servings
Calories: 759kcal
Glazed Miso Salmon Ramen Noodles is a super easy, minimal-fuss dinner featuring baked miso-glazed salmon, silky ramen noodles, and a no-cook sesame-spring onion sauce. A restaurant-quality meal that’s perfect for busy weeknights.
Ingredients
MISO GLAZED SALMON
- 2 tbsp miso paste (it doesn’t matter if you use white or red, and it keeps in the fridge for 2–3 months)
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 4 pieces skin-on salmon fillets (each piece about 125 g/4½ oz)
SESAME SPRING ONION SAUCE
- 1 tbsp freshly grated garlic
- 1 tbsp freshly grated ginger
- 5 spring onions (scallions), finely chopped
- 125 ml extra-virgin olive oil or neutral oil of choice
- 3 tbsp all-purpose soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp brown sugar
TO SERVE
- 360 g ramen noodles (or 4 x 85 g/3 oz ramen noodle packets, or any other instant noodle packets, flavouring sachets discarded)
- 1 bunch Chinese broccoli (gai lan), cut into 2 cm (¾ inch) pieces, stems and leaves separated
- 10 g chopped coriander (cilantro) leaves
- 1 tsp sesame seeds
- Chilli oil (optional)
Instructions
- Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Marinate the salmon – Mix the miso paste, tamari, sesame oil, brown sugar and rice wine vinegar in a medium shallow baking dish until the sugar has dissolved (it may not be completely smooth due to the miso, which is fine). Add the salmon and turn a few times until coated.
- Bake the salmon – Bake in the oven for 12–14 minutes. To brown and caramelise the salmon, add 2–3 tablespoons of water to the base of the tray to stop the sauce from burning. Set the oven to grill (broil) and grill the salmon for 3–5 minutes (see note 1).
- Make the sesame-spring onion sauce – Combine all the ingredients in a large bowl. Set aside.
- Cook the noodles and broccoli – Bring a large pot of water to the boil over high heat. Add the ramen noodles and Chinese broccoli stalks. Cook for 2–3 minutes, then add the Chinese broccoli leaves. Cook for 30 seconds, or until the leaves have wilted.
- Combine the broccoli, noodles and sauce – Drain and, while hot, toss the noodles and Chinese broccoli directly into the sesame-spring onion sauce. Toss with tongs to coat well.
- Assemble and serve – Divide the noodles and Chinese broccoli among four bowls. Top with the salmon, coriander leaves, a sprinkle of sesame seeds and a drizzle of chilli oil, if using.
Notes
Note 1 – This part happens quickly so don’t go far! Check the salmon at the 3-minute mark. If the salmon is not browned, continue cooking under the grill (broiler) for a further 2 minutes. The sauce should still be liquid (drizzle it over your rice!) but starting to caramelise on top.
MAKE AHEAD
Marinate the salmon up to 24 hours in advance, store it refrigerated in an airtight container. Make the sesame-spring onion sauce up to 2 days ahead and store it in the fridge. Cook fresh ramen noodles just before serving for the best texture.LEFTOVERS
Store the salmon and noodles separately in an airtight container for up to 2 days. Best reheated gently in the microwave. Not suitable for freezing.Nutrition Facts
Glazed Miso Salmon Ramen Noodles
Amount per Serving
Calories
759
% Daily Value*
Fat
56
g
86
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
31
g
Cholesterol
76
mg
25
%
Sodium
2060
mg
90
%
Potassium
746
mg
21
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
30
g
60
%
Calcium
122
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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