Grilled miso-glazed salmon
Miso and yuzu add flavor to the grilled salmon, which is topped with trout roe when served.
About 30 min
Fish & seafood
Ingredients
- 400 g Thin rice noodles
- 2 tbsp miso
- 1 tbsp Yuzu juice
- 1 tbsp honey
- 1 tsp Crushed ginger
- 4 pieces salmon fillet
- 1 tsp salt
- 1 bag Dried seaweed salad
- 0,5 tsp Crushed chili flakes
- 3 scallions
- 100 g snow peas
- 1 English cucumber
- SERVING
- 1 scallion
- 50 g trout roe
- 2 limes
- 400 g Risnudlar tunna
- 2 msk miso
- 1 msk Yuzu Juice
- 1 msk honung
- 1 tsk Ingefära krossad
- 4 bitar laxfilé
- 1 tsk salt
- 1 påse Algsallad torkad
- 2 krm Chili krossade flakes
- 3 salladslökar
- 100 g salladsärtor
- 1 slanggurka
- SERVERING
- 1 salladslök
- 50 g forellrom
- 2 lime
Instructions
Cooking Mode
- Light the grill. Cook the noodles according to the package directions. Drain the cooking water and rinse the noodles in cold water.
- Mix the miso, yuzu juice, honey, and crushed ginger in a bowl.
- Season the salmon with salt. Spread miso paste on both sides of the salmon. Grill for about 3 minutes on each side, then brush the remaining miso paste onto the salmon when it's done.
- Pour the seaweed salad into cold water and let it sit for about 5 minutes. Drain the seaweed salad and place it on some paper towels, then transfer it to a bowl.
- Finely chop the green onion. Mix the noodles with chili flakes, green onion, and snow peas.
- Top the salmon with scallions, trout roe, and lime wedges.
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