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How to make Miso salmon with zucchini noodles

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 3 large zucchini, trimmed
  • 4 (200g each) skinless salmon fillets
  • 3 tablespoons oyster sauce
  • 2 tablespoons honey
  • 1 tablespoon Japanese soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, finely chopped
  • 1 red capsicum, deseeded, thinly sliced
  • 200g broccolini, sliced
  • Baby herbs, to serve (optional)

Marinade

  • 60ml (1/4 cup) mirin
  • 60ml (1/4 cup) Japanese soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons white miso paste

Method

  • Step 1 Use a mandolin with a julienne attachment to slice the zucchini into 3mm-thick noodles. Alternatively, cut zucchini lengthways into 3mm-thick slices, then cut into thin strips. Set aside.
  • Step 2 For the marinade, whisk the mirin, soy sauce, sugar and miso paste in a large bowl. Add salmon and toss to coat.
  • Step 3 Preheat a non-stick frying pan on medium. Drain excess marinade from salmon. Reserve remaining marinade. Cook salmon for 2-3 minutes each side or until charred and the fish flakes when tested with a fork. Flake salmon.
  • Step 4 Meanwhile, place reserved marinade in a small saucepan over medium heat. Bring to a simmer. Simmer for 2 minutes. Keep warm.
  • Step 5 Whisk together the oyster sauce, honey, soy sauce and sesame oil in a bowl. Heat the vegetable oil in a wok over high heat. Add the garlic, capsicum and broccolini and stir-fry for 2 minutes.
  • Step 6 Add zucchini noodles and oyster sauce mixture. Stir-fry for 2 minutes until the zucchini is tender crisp. Divide the zucchini noodle mixture among serving plates. Top with the salmon. Drizzle with the warm marinade. Serve with baby herbs, if using.