A recipe with a bit of a Japanese twist today! This Grilled Salon with Miso Soba Noodles is quick (about 10 minutes to cook), simple and delicious! What’s not to love about that? Oh and it’s super healthy for you too!
You marinate the salmon the night before (or even for a few days, it won’t spoil it!) and then simply pop it on the grill while you cook your noodles. 10 minutes, done and dusted!
I actually made this for my lunches during what I knew was going to be a hectic week. I needed good quality food, full of nutrients that would tempt me to actually stop and eat rather than grabbing something worthless on the fly. This dish is delicious either hot or cold. If you haven’t had cold noodles during a heat wave I urge you to give it a go, they’re divine!
2 salmon fillets
2 tbsp light soy sauce
2 tbsp mirin
1 bundle soba noodles
1 sachet tofu and wakame miso soup
edamame to serve
– Place your salmon in a sealable watertight bag and add the soy sauce and mirin.
– Leave in the fridge to marinate overnight or longer.
– When ready to cook simply place the salmon on a health grill or in a frying pan. If cooking in a pan remember to flip over then the colour has changed half way up. Pour the marinating liquid over the top (being careful of run off for the health grill!)
– Prepare the soba according to packet instructions (usually cook for about 4 minutes in boiling water).
– Drain the noodles (don’t be too thorough) and then add the miso paste and dried wakame and tofu bits. Add a little splash of hot water to slacken.
– Stir well to coat the noodles in miso.
– Serve with edamame if you fancy them!
Much though I try to like smoked salmon on its own, I just can’t get over the texture. I love the taste though! My solution is to work it into cooked dishes as much as possible so I can enjoy the flavour without the gag inducing texture! This quick weeknight salmon and prawn dish works a treat and it’s so simple to throw together while the pasta is cooking.
It’s a looker too, the peas give it a nice bit of pizzaz and the spirals of the prawns and spaghetti please me! For a dish that takes about 10 minutes to cook you can’t go wrong!
200g spaghetti (or linguine, tagliatelle etc, go nuts!)
2 cloves garlic, crushed (or use the pureed stuff in a tube!)
200g smoked salmon
1/2 cup frozen peas
150g king prawns (cooked)
150ml creme fraiche
1/2 tsp chopped parsley (dried or fresh)
– Get the water boiling, salted and the pasta in. Most pastas take 10 minutes but check your packet for instructions.
– Heat a splash of olive oil in a small saucepan.
– Add the garlic and smoked salmon and cook until the salmon is all flaked and has turned pale and opaque.
– Add the frozen peas and cook for a few minutes until defrosted and bright green.
– Add the prawns.
– Add the creme fraiche and parsley and cook until heated through and just bubbling.
– Add salt and pepper to taste, I find the salmon doesn’t usually need any additional salt but a dash of freshly ground black pepper does wonders!
– Your pasta should be done by now so drain it off and divide between your bowls.
– Top with sauce et voila, Dinner!
A simple dish to throw together these salmon and veggies in foil packets are an easy, tasty and very low mess way of prepping a nice fillet of salmon and some beautiful fresh veggies. Use whatever veggies float your boat. Here I’ve used baby courgettes, sweet red peppers and asparagus but you could use bok choi, tomatoes, aubergine. Lemon slices are a really nice addition too but sadly I didn’t have any in! You can prep them in advance and then store them in the fridge so they’re great for a weeknight supper.
2 salmon fillets
1 baby courgette, split lengthways
1 sweet red pepper, split lengthways and deseeded
a handful of asparagus spears
– Heat the oven to gas mark 5.
– Lay all of your veggies out on a large sheet of foil.
– Place the salmon on top.
– Fold in the edges of your foil to make a sealed parcel.
– Place in the oven and cook for 45 minutes until the veggies are tender and the salmon cooked through.
I really enjoy this dish so I thought I had better hurry up and get it posted before what we had of a summer was a long distant memory. It already seems like months ago as the howling wind and rising flood waters surround me and the heating went on last week but this dish allows me to cling to lighter summer eating while still being warm, filling and very satisfying.
If you’re lucky enough not to have had all your crops eaten by slugs or birds or trampled by workmen (I don’t want to talk about it) then you can use courgettes, tomatoes and potatoes you grew yourself. The rest of us will just have to look on enviously! (Although I still have hopes I’ll find some potatoes that the slugs haven’t had!)
Other than the flavours of this dish one of the delightful things about it is that you can, if you want, just throw it all in a roasting dish and bung it in the oven. Minimal prep work is required and 45 minutes later dinner is served with no fuss and no extra dishes! If you would prefer your tomatoes and courgettes to hold their shape a little more then you can precook the potatoes a bit by steaming them for 10 minutes and then cooking everything for 30 minutes. For a family supper I wouldn’t bother, if you were cooking to impress then may be I would.
Another thing I like is that you don’t need any kind of sauce. I am terrible for always needing something like mayo, ketchup or gravy if there isn’t a proper ‘sauce’ with something but the cream cheese topping does a delightful job of keeping everything moist and full of flavour.
Serves 2 (can be scaled up or down to whatever capacity your roasting dish can hold!)
2 salmon fillets
1 tsp green pesto
4 tbsp cream cheese
2 tbsp bread crumbs (Feeling lazy? Panko work nicely too)
1 large courgette, cut into batons
2 handfuls of cherry tomatoes (whatever seems a suitable portion)
2 handfuls of new potatoes*
1 lemon sliced into quarters
1 tbsp olive oil
salt and pepper to taste
– Heat the oven to gas mark 6/200C.
– Take a large roasting tin and pour in the olive oil. Tip in the courgettes, tomatoes and potatoes and toss in the oil to coat.
– Mix the pesto and cream cheese together and spread on top of the salmon fillets.
– Sprinkle the bread crumbs on top of the cream cheese.
– Nestle the salmon between the vegetables.
– Give everything a good sprinkle of salt and pepper and add the lemon wedges to the dish.
– Cover with foil and pop it in the oven for 45 minutes.
– Test the potatoes to check they’re done. A sharp knife should slide in smoothly.
– Serve, a nice crust bread would go well with this dish to soak up the juices.
*Alternative – Steam the potatoes for 10 minutes before tossing in the oil with the other vegetables. Then only bake the dish for 30 minutes.