I very rarely cook anything from a cookbook. With the power of the internet these days, it’s much easier for me to stick a Google search on my phone with the ingredients I have to hand or perhaps a food I’m craving.
I’m also a stickler for reviews. So much so that I’ve previously been given then, rather uninspired, nickname “The Review Man”, as I very rarely do, see or buy anything that doesn’t have a good review.
You could argue that’s not a “fun” or “spontaneous” way to live but life’s too short. I want to know if I’m going to do something it better be worth it. This goes across all facets of my life too, if I’m going to be spending hundreds of pounds on a meal, camera equipment, holidays, hotels, you name it. I want to know it’s going to be good. And for the most part, living that way hasn’t let me down yet.
Food and recipes no exception. Nobody is going to give me the calories back from a bad meal.
So it’s odd that this recipe derived from a cookbook. Specifically Gordon Ramsay’s Ultimate Cookery Course book which I got as a gift for Christmas. I was actually looking through it to see if there was anything worth having or whether I should perhaps give it away, when this beauty popped up.
I had a couple of salmon fillets in the freezer which I didn’t know what to do with and had half a jar of miso paste in the fridge wanting a home so this was perfect.
The original recipe didn’t actually have any noodles in it but I had some “slim noodles” in the cupboard which I needed to get rid of and thought this recipe could do with a bit of bulking up and it worked a treat. The whole dish was super simple and full of flavour without the faff.
After having this, maybe I will deviate from the reviews every now and then…….
(Although it did help the book and good reviews too :P)
Miso Salmon Noodles
- 250 g salmon
- 150 g tenderstem broccoli
- 100 g enoki mushrooms (sub. for normal mushrooms)
- 400 ml fish stock
- 2 tsp ginger, minced
- 1 red chilli, sliced
- 1 kaffir lime leaf
- 1 pak choi, chopped and stems separated
- 1.5 Tbsphttps://atasteoffitness.co.uk/wp/wp-admin/post.php?post=3570&action=edit# miso paste
- 1 packet slim noodles (or any 0 cal. noodles)
Place the miso paste in a pan and whisk in the fish stock
Bring to a light simmer then add the lime leaves, chillies and ginger, salt to taste
Place the salmon, skin side down, into the pan and gently simmer for 8 minutes, basting regularly
Transfer the salmon to a plate then bring the stock to a boil
Put the broccoli and noodles into the broth and cook for 1-2 minutes then add the pak choi stems
Once tender, add the pak choi leaves and cook until wilted
Flake the salmon into large chunks
Pour the broth into the bowls then add the mushrooms and salmon on top
You can use regular noodles but may need to cook separately as they require much longer, will also increase calories considerably!
Nutritional Information per serving:
Calories: 356 / Protein: 33g / Carbohydrates: 10g / Fat: 17g