As seen in Adelady magazine, issue 5.
Time :: 20 mins
Serves :: 2
Recipe :: Laura Bakhtiarian
Get dinner ready quick smart with this 20-minute meal featuring New Zealand salmon.
Photo :: Naomi Giatas
1 tbsp miso paste
1 tbsp honey
3 tbsp cooking sake
2 fillets of New Zealand Ōra King Salmon (or other salmon of your choice)
200g podded frozen edamame, thawed
200g sugar snap peas, sliced
100g soba noodles, cooked as per instructions
1 cup of Asian mixed greens
1 tsp sesame oil
4 radishes, thinly sliced
• Mix the miso paste, honey and sake in a large shallow dish until smooth. Add salmon fillets and turn to coat. Set aside for 5 minutes or, if you have time, cover and place in the fridge for 1–2 hours.
• Add sesame oil to a pan on medium-high heat. Place the salmon in the pan, turning once, for 7–8 minutes or until golden, caramelised and cooked to your liking. Set aside for 5 minutes to rest.
• Meanwhile, bring your wok to medium-high heat and add the noodles, edamame, Asian greens and radishes, and toss to heat through.
• Divide the noodle mix onto two plates and either coarsely flake the salmon over the top, or serve the salmon fillet whole on each plate.
We used: Fisher & Paykel Combi Cooktop
With products designed in Aotearoa, New Zealand, Fisher & Paykel is renowned for innovative appliances that complement the way you live and their new range of cooktops is no exception. Experience the best of combination cooking with this dual fuel gas and induction cooktop.
Featuring a powerful wok burner and four induction cooking zones, it combines the consistent flame and heat distribution of gas with the precision and temperature control of induction, making dishes like this New Zealand Ōra King Salmon and wok tossed greens effortless.