Konjac Noodle Salad with Seared Miso Salmon

RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE

ingredients

good handful of baby spinach
1/2 bunch coriander, leaves picked
50 g sunflower seeds
50 g hemp seeds
50 g raw cashews, soaked in water for a few hours
1 clove garlic, peeled
salt and freshly ground black pepper
juice of 1 lemon
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2 cm piece of ginger, peeled and diced
2 cloves garlic, 
1 small red onion, roughly chopped
1 red chilli
juice of 2 limes
1 teaspoon Chinese five-spice powder
1 teaspoon miso paste
4 x 180 g salmon fillets, skin on, bones removed
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coconut oil
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400 g packet of konjac noodles
bunch of kale, leaves removed and finely chopped
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dried seaweed (optional)
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Feeds 2

 

DIRECTIONS

1: Place the spinach, coriander, sunflower and hemp seeds, cashews, garlic, salt, pepper and lemon juice in a blender and blend until well combined, but still with a little texture. Set aside.

2: Using a mortar and pestle, pound the ginger, garlic, onion, chilli, lime juice, Chinese five-spice and miso paste until combined. Rub the mixture into the salmon fillets.

3: Heat a little coconut oil in a medium heavy-based frying pan over medium heat. Once it is hot, add the salmon to the pan, skin-side down, and cook until crispy. Turn and cook for a further 4 minutes or until the fish is just cooked through.

4: Meanwhile, wash the konjac noodles and toss in a bowl with the kale and spinach pesto until well combined.

5: Arrange the noodle salad artfully on plates and place the salmon on top. I garnished mine with dried seaweed that I bought from my local health food store, but it’s just as delicious without it.


Notes: You can use any noodle in this dish. I was trying to find kelp noodles but didn’t find any in time for the clip.

You can also marinate the salmon for a few hours before cooking, if you like. The lime juice will cure the salmon so you just need to sear it in the pan.