Miso Salmon Noodles

Here’s a quick and healthy dinner idea, miso salmon noodles.

Simply cook the soba noodles according to the packet instructions in a pot of boiling water. Drain and add a few splashes of sesame oil to keep the noodles from sticking together. Lightly cook the cucumber, capsicum, celery and spring onion or keep raw if you prefer them crunchy. Toss together with the noodles and a few more splashes of sesame oil and soya sauce to taste.

Bring an inch or two of water (depending on salmon thickness) and a large tablespoon of miso paste to boil in a frying pan. Add your salmon fillets, skin side up to start and cook on a low-medium heat. After 5 minutes turn the salmon over to cook on the other side until cooked through.

To serve, place your noodle salad on a plate, add the salmon fillet on top and sprinkle with sesame seeds and takaokaya kizami nori for a flavoured decoration. Don’t waste that delicious salmon miso broth, just pour into a small bowl and enjoy!

Ingredients (2 people):

• Soba noodles
• 2x Salmon fillets
• 1x tbsp Miso paste
• Water
• 1x Cucumber
• 4x Celery sticks
• 1x Capsicum
• 4x Spring Onion sticks
• Sesame Oil
• Soya Sauce
• Sesame Seeds
• Takaokaya Kizami Nori (Dried Shredded Seaweed)

Mushroom Lentil and Chorizo Soup

Mushroom Lentil Chorizo Soup

Inspired by a recipe I saw on the Asian Food Channel, I whipped up a delicious and hearty soup for my dinner tonight. This is so rich with flavour it will blow your taste buds!

• Dice an onion and fry in some olive oil until soft
• Add some chopped garlic, roughly chopped shiitake mushrooms, chili flakes, salt and pepper
• Add a tin of lentils and a cup of porcini mushroom stock (or whatever flavour you have)
• Slowly cook on a medium to low heat for about 10 minutes
• Meanwhile thinly slice a chorizo sausage and roughly chop some fresh parsley
• Pour half the hot soup into a blender and whizz carefully (allow steam to release from somewhere to prevent cracking the container) for a few seconds, then add the remaining soup and whizz until smooth.
• Fry the sliced chorizo in a little olive oil until brown on both sides
• Pour the soup into a bowl, add the parsley, a few slices of chorizo and drops of truffle oil to serve

This soup was so good I completely forgot to serve the wholemeal batard with brie cheese on the side, but it was so filling I didn’t need it after all. I think the best part of my dinner tonight is knowing I’m going to experience it all again for lunch tomorrow.

Happy eating!