CHILLI CRUNCH BAKED SALMON WITH SPRING GREENS AND MISO NOODLES

This dish hits all the right notes—spicy, savoury, and beautifully balanced. Light yet satisfying, it’s perfect for warmer days when you want something nourishing but full of zing.

Preparation - 30 minutes

Cooking time - 25 minutes

Skill - moderate

Serves 4

Ingredients

Salmon

500g piece salmon

2 Tbsp chilli crunch oil

1 Tbsp mayonnaise

1 tsp lemon juice

Pinch salt

White miso dressing

¼ cup kewpie mayonnaise (or your favourite)

1 Tbsp white (shiro) miso paste

1 garlic clove, crushed

1 tsp lemon juice

1 tsp lemon zest

Pinch sugar

Noodles

250g soba or rice noodles

8 spring onions

Bunch asparagus, tough ends removed

200g green beans,

1 cup broad beans, cooked, shelled

Small handful, spring herbs, coriander, parsley, fennel fronds

1 Tbsp chilli crunch oil

Method

Preheat the oven 200C fan-bake (220C bake)

Begin by marinating the salmon. Lightly oil a suitable sized oven dish.

Place the salmon skin side down.

Mix the chili crunch oil with the mayonnaise and lemon juice. Spread over the salmon and chill until ready.

Make the miso dressing by combining all the ingredients together in a small bowl. Stir well and set aside until required.

Cook the noodles as directed from the packet, refresh, drain and set aside.

Place the salmon in the oven and cook until just cooked for 12-15 minutes.

Toss the vegetables except the broad beans together with a little oil, season with a little salt and place onto a baking tray and roast until tender and crispy (5 minutes).

To assemble - add the vegetables with the broad beans and noodles and add a couple of tablespoons of the miso dressing, toss to combine. Add more dressing if needed.

To serve, divide the dressed noodle salad between plates and top each with a piece of chilli crunch salmon.

Garnish with extra herbs, and more miso dressing.