150g salmon fillets
1 tbsp miso paste
1 tbsp tamari – or soy sauce
1½ tbsp honey
1 tbsp mirin
150g (about half a packet) udon noodles
1 spring onion, sliced on the diagonal
2 tbsp toasted sesame seeds
½ avocado, peeled and thinly sliced
½ cup curly kale
For the Citrus-Soy Dressing:
Zest and juice of half an orange
Zest and juice of ¼ of a lemon
1 tbsp tamari
1 tbsp black vinegar
½ tbsp palm sugar
Preheat grill of your oven to 220C and position rack to the highest wrung.
Line a baking tray with baking paper or foil. Set aside.
Bring a medium sized saucepan of water to the boil. Add a pinch of salt and add the udon noodles. Cook according to instructions on the packet – drain and rinse with cold water. Set aside.
For the dressing, set the zests aside. Combine the lemon and orange juices in a saucepan, along with the palm sugar. Bring to a gentle boil and cook for 1 minute. Add the tamari and vinegar. Return to a gentle simmer and cook for another minute, until slightly thickened. Remove from the heat and stir in zests. Set aside to cool a little.
In a small dish, combine the miso paste, tamari, honey and mirin. Mix well. Place the salmon fillets in the marinade and make sure they are well coated. Place the fish on the prepared baking tray, skin side down, and pop into the oven to grill for approx. 10 minutes, until it has turned a gorgeous dark caramel colour. Baste the fish once or twice during the 10 minutes with the remaining marinade.
Toss the kale in a little olive oil and sea salt and place on the same tray as the fish for the last 1-2 minutes of grilling, until the kale has crisped up a little – keep an eye on the kale as it can burn quickly.
When the fish is done, remove it from the oven and set aside while you assemble the dish. Toss the cooked noodles with about 1/3 of the dressing, adding more to taste. Divide noodles be
tween two bowls. Place a fillet of salmon on each bed of noodles along with some crispy kale, slices of avocado, spring onion, and a sprinkling of sesame seeds. Serve warm.