Glazed Miso Salmon with Ramen Noodles

Baked miso-glazed salmon served with silky ramen noodles and a no-cook sesame-spring onion sauce. A restaurant-quality meal with minimal effort — just 10 minutes prep, then the oven does the rest.

Ingredients

Miso glazed salmon:

• 2 tbsp miso paste
• 2 tbsp tamari or all-purpose soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 2 tbsp rice wine vinegar
• 4 pieces skin-on salmon fillets (each about 125 g)

Sesame spring onion sauce:

• 1 tbsp freshly grated garlic
• 1 tbsp freshly grated ginger
• 5 spring onions, finely chopped
• 125 ml extra-virgin olive oil or neutral oil
• 3 tbsp all-purpose soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp brown sugar

To serve:

• 360 g ramen noodles (or 4 x 85 g instant noodle packets, flavouring sachets discarded)
• 1 bunch Chinese broccoli (gai lan), cut into 2 cm pieces, stems and leaves separated
• 10 g chopped coriander leaves
• 1 tsp sesame seeds
• Chilli oil (optional)

Method

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Mix the miso paste, tamari, sesame oil, brown sugar and rice wine vinegar in a medium shallow baking dish. Add the salmon and turn to coat.
3. Bake for 12–14 minutes. Add 2–3 tablespoons of water to the base of the tray to stop the sauce burning. Set oven to grill and grill the salmon for 3–5 minutes to caramelise.
4. Make the sesame-spring onion sauce: combine all ingredients in a large bowl. Set aside.
5. Cook the ramen noodles and Chinese broccoli stalks in boiling water for 2–3 minutes, then add the leaves and cook for 30 seconds. Drain.
6. While hot, toss the noodles and Chinese broccoli directly into the sesame-spring onion sauce.
7. Divide noodles among four bowls. Top with the salmon, coriander, sesame seeds and a drizzle of chilli oil.

Tips

• White miso is milder and sweeter; red miso has a deeper umami flavour. Both work.
• Start checking the salmon at the 10-minute mark — it should flake easily but still look slightly translucent.
• The sesame-spring onion sauce can be made up to 2 days ahead.
• Swap Chinese broccoli for bok choy, baby spinach, shredded cabbage or snow peas.