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Miso Salmon with Green Tea Noodle Salad Recipe

Miso Salmon with Green Tea Noodle Salad Recipe

Miso Salmon with Green Tea Noodle Salad Recipe

Transport your tastebuds to Japan with this tasty Miso Salmon with Green Tea Noodle Salad Recipe. So simple to create it will become a new weeknight favourite.

Miso Salmon with Green Tea Noodle Salad Recipe: Ingredients

Serves 4

  • 2 tbsp white miso paste
  • 1½ tbsp mirin
  • 1½ tbsp caster sugar
  • 4 x 150g salmon fillets
  • 450g edamame beans
  • 200g green tea soba noodles
  • 2 bunches asparagus, ends 
  • trimmed, sliced into ribbons
  • 200g snow peas, thinly sliced lengthways
  • 4 spring onions, thinly sliced lengthways
  • 2 tbsp light soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp sesame oil
  • pickled ginger, to serve


1. Combine miso, mirin and 1 tablespoon of sugar in a bowl. Add salmon and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.

2. Meanwhile, cook edamame in a large saucepan of boiling water for 2 minutes. Refresh under cold running water, drain well. Peel and place in a bowl.

3. Bring a large pot of water to boil. Add noodles and cook for 2 minutes. Add asparagus and snow peas and cook for 1 minute. Refresh under cold running water. Drain well. Add to bowl with edamame and add spring onions.

4. Combine soy sauce, vinegar, sesame oil and remaining sugar in a small bowl. Add to noodles and toss.

5. Heat a large non-stick frying pan over medium heat. Add salmon and cook for 2 minutes each side for medium or as desired. Set aside for 2 minutes to rest.

6. Divide noodle mixture into serving bowls. Top with salmon and serve with pickled ginger.


Love salmon? Try our Salmon, Potato & Dill Soup With Pickled Cucumber Open Sandwiches for another delicious mid-week meal.

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One Comment on Miso Salmon with Green Tea Noodle Salad Recipe

  • Leanne
    November 18, 2013 4:26 pm

    Love the sound of this.
    Does anyone know where to buy fresh edamame beans? In Western Australia????? I have only found the frozen ones so far. Thanks.

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