Salmon Portions

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Ingredients

• 2 nests of rice noodles (100g)
• 1 ½ tsp brown miso
• 2 tsp balsamic vinegar
• ½ tsp smoked paprika
• 2 salmon fillets (230g)
• 1 tbsp rapeseed oil
• 30g ginger, cut into matchsticks
• 1 green pepper, deseeded and cut into strips
• 1 leeks (165g), thinly sliced
• 3 garlic cloves, finely grated
• 160g baby spinach

Method

1. Put the noodles in a bowl, cover with boiling water and set aside to soften.
2. Mix 1 tsp of the miso with the vinegar, paprika and 1 tbsp water. Spread over the salmon and grill for 6-8 mins until flaky and cooked.
3. Heat the oil in a wok and stir-fry the ginger, pepper and leeks over a high heat for a few mins until softened. Add the garlic and cook for 1 min more. Drain the noodles, reserve 2 tbsp water and mix with the remaining miso.
4. Add the drained noodles, miso liquid and spinach to the wok and toss over the heat until the spinach wilts. Pile onto plates or bowls, top with the salmon and any juices and serve.