Miso Salmon With Broccoli, Edamame And Soba Noodles - cooking recipe

Ingredients

4 (4.25 oz) boneless salmon fillets, skin on
1 tbsp white miso paste, mixed with 1 tbsp water
2 tsp olive oil
3 oz buckwheat soba noodles
1 bunch broccoli, sliced on a bias
5 oz frozen edamame beans, thawed, peeled
1 1/4 inches fresh ginger, peeled, shredded
1 tbsp light soy sauce
1 tsp wasabi paste
1 None dried nori sheet, cut into thin strips, to serve

Preparation

Lightly brush each salmon fillet with miso paste. Heat oil in a large frying pan over medium heat. Saute salmon, skin-side down, for 3-4 mins, until crisp. Flip and cook for another 1-2 mins, or until cooked to your liking.
Meanwhile, cook noodles following package instructions. Add broccoli and edamame around 2 mins before end of cooking time. Drain, reserving 2 tbsp cooking water. Toss noodles, broccoli, edamame and reserved water with ginger, soy sauce and wasabi. Gently heat through.
Serve salmon on a bed of noodles, sprinkled with nori.