Description

This grilled miso salmon with rice noodles is a flavorful and healthy dish featuring tender salmon fillets coated in a savory miso glaze, paired with stir-fried rice noodles and fresh vegetables. The combination of smoky paprika, tangy balsamic vinegar, and umami-rich miso paste creates an irresistible topping for the salmon. The dish is completed with a vibrant noodle stir-fry seasoned with garlic, ginger, chili, and a splash of fish sauce, making it a perfect balanced meal that’s quick and easy to prepare.

Ingredients

Scale

Salmon and Glaze

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

Rice Noodles and Stir-Fry

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

Instructions

Prepare the Noodles: Boil the rice noodles in a large pan of boiling water for 3 minutes until just tender. Drain the noodles and rinse thoroughly under cold water using a sieve to stop the cooking process. Set aside to drain completely.
Make the Miso Glaze and Grill Salmon: Preheat your grill to high. In a small bowl, combine the brown miso paste, balsamic vinegar, soy sauce, and smoked paprika to create the miso glaze. Lightly grease a baking tray with sunflower oil. Brush the miso glaze evenly over the salmon fillets using a pastry brush. Place the salmon skin side down on the baking tray and grill for 6-8 minutes until just cooked through and slightly caramelized on top.
Stir-Fry the Vegetables and Noodles: Heat the sunflower oil in a wok over medium-high heat. Add the grated garlic, ginger, sliced spring onions, and chillies. Stir-fry for 2-3 minutes until the vegetables soften and become fragrant. Add the drained noodles, beansprouts, and chopped coriander to the wok. Toss everything together well to combine and heat through. Remove the wok from heat and stir in the fish sauce to finish the seasoning.
Serve: Divide the stir-fried rice noodles and vegetables between plates. Top each serving with a grilled salmon fillet. Garnish with extra coriander if desired and serve immediately.

Notes

Use skin-on salmon fillets to help keep the fish moist during grilling.
Ensure the grill is hot before cooking to get a nice caramelization on the glaze.
Adjust chili quantity according to your preferred spice level.
For gluten-free option, make sure to use tamari or gluten-free soy sauce in the glaze.
If you don’t have a grill, you can broil the salmon in the oven on high heat.
Drain the noodles well to prevent the stir-fry from becoming watery.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Japanese-inspired

Keywords: grilled salmon, miso glaze, rice noodles, stir-fry, quick dinner, healthy seafood