Grilled miso salmon with rice noodles

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

  • Prep:10 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 566
  • fat 28g
  • saturates 4g
  • carbs 43g
  • sugars 2g
  • fibre 1g
  • protein 33g
  • salt 1.6g


  • 4 salmon fillets, about 140g each
  • sunflower oil, for greasing
  • 2 tsp brown miso paste
  • 2 tsp balsamic vinegar
  • 2 tsp soy sauce
  • 1 tsp Spanish smoked paprika
  • 200g dried rice noodles
  • 3 tbsp sunflower oil
  • 3 garlic cloves, finely grated
  • 25g ginger, finely grated
  • 8 spring onions, sliced
  • 2 medium red chillies, thinly sliced
  • 100g beansprouts
  • small pack of coriander, chopped
  • 1 tbsp fish sauce


  1. Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

  2. Heat the grill to high. 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 mins until just cooked through.

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

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