Recipe

Nori salmon and noodles

Mar 27, 2013 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Nori salmon and noodles
  • 4 nori sheets (toasted seaweed)
  • 4 150g salmon fillets, skin removed
  • 1/3 cup white miso paste
  • 4 piece fresh ginger, peeled, thinly sliced
  • 2 clove garlic, thinly sliced
  • 1/4 cup salt-reduced soy sauce
  • 440 gram packet udon noodles
  • 1 large carrot, cut into thin matchsticks
  • 150 gram snow peas, trimmed, thinly sliced lengthwise
  • 2 green shallots, thinly sliced

Method

Nori salmon and noodles
  • 1
    For each salmon fillet, place a sheet of nori on a flat surface. Top with salmon. Fold the nori sheet over the salmon; roll up tightly to enclose. Steam parcels in a bamboo steamer over a saucepan of simmering water for 4 minutes for medium or until cooked to your liking.
  • 2
    Meanwhile, combine miso paste with 6 cups of water in a large saucepan over moderate heat. Bring to the boil. Reduce heat; add ginger, garlic and soy sauce. Simmer for 5 minutes.
  • 3
    Stir noodles, carrot, snow peas and shallots into miso. Simmer for 1-2 minutes more or until vegetables are just tender.
  • 4
    To serve, slice salmon in half diagonally. Use tongs to divide noodles among shallow serving bowls. Ladle over the hot miso broth and vegetables. Top with salmon. Serve at once.

Notes

You can replace salmon with a firm white fish, if liked.

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