Grilled Miso Salmon with Rice Noodles by ROKU

A fresh Spring main prepared in moments!

  • Preparation Time10 mins
  • Serves2
  • DifficultyEasy
4 salmon fillets, about 140g each
Sunflower oil, for greasing

For the miso glaze

2 tsp brown miso paste
2 tsp balsamic vinegar
2 tsp soy sauce
1 tsp Spanish smoked paprika

For the salad

500 g / 1 lb Jersey Royal new potatoes, boiled
10 asparagus spears + 1 tsp olive oil
1 Gem lettuce
½ large cucumber, sliced thinly
bunch of radishes, chopped into thick matchsticks
60 g / ½ cup garden peas, boiled
2 tbsp capers, chopped finely or a few gherkins, sliced small
fresh chives, chopped finely
pea shoots, fresh mint leaves or dill, to garnish (optional)

Tasting notes

Spend less time in the kitchen and more time enjoying the company of friends. This quick and simple salmon main is served on a bed of new potato salad. What better excuse to go alfresco? Rediscover the joy of outdoor living and serve alongside a Roku Gin and Tonic with Ginger.

Method Main

1. 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.

Method Salad

1. Pan-fry cold potatoes in a dash of oil. Slice them into thick coins and fry in 1-2 tbsp of oil until golden on both sides. Allow them to cool down before making the salad.

2. Heat up a griddle on a low to medium heat Snap wooden ends off the asparagus spears (and discard), place asparagus on a large, flat plate and drizzle with 1 tsp of olive oil. Roll the spears in the oil to coat. If you would rather not use any oil, steam or blanch asparagus instead.

3. Once the griddle pan is ready, place oiled asparagus spears on it (make sure they do not overlap). Allow them to char for about 3-4 minutes on one side, then gently roll to the other side. They should be cooked but still retain a bit of a pleasant crunch.

4. Transfer charred asparagus to a chopping board, season with sea salt and chop into bite-sized pieces. Set aside.

Serving suggestion

Combine torn salad leaves, potato slices (pan-fried or just boiled), asparagus, cucumber, radishes, boiled peas, chopped capers (or gherkins) and chives in a large serving bowl. Dress with a drizzle of your favourite salad dressing and place your salmon fillet on top to finish