Spicy Miso Salmon Soba in Coconut Broth

Ingredients:

For the salmon

• 150g Salmon Fillet
• 1 tbsp Olive Oil
• 1 tbsp Soy Sauce
• 1 tsp Honey
• 1/2 tbsp Siracha
• 1tsp Seasame Seeds

For the miso coconut broth

• 1 tbsp Olive Oil
• tsp Ginger, grated
• 1 tsp Garlic, grated
• 1tsp, Miso Paste
• 100ml Coconut Milk
• 3 tbsp Water (to loosen the broth, adjust as needed)

To serve

• 100g Soba Noodles
• 2 Stalks Broccolini or Bok Choy
• 1 tbsp Chili Oil
• Fresh Coriander, for garnish
• Sesame seeds, for garnish

Instructions

1. Preheat your oven to 200°C (390°F).
2. In a small bowl, mix olive oil, soy sauce, honey, and sriracha.
3. Coat the salmon evenly with the marinade and let it sit for 10 minutes if time allows.
   
4. Place on a lined tray and bake for 12–15 minutes, or pan-sear until caramelized and just cooked through.
   
5. In a saucepan, heat olive oil over medium heat.
6. Add ginger and garlic, sauté until fragrant and slightly golden.
7. Stir in miso paste, then pour in coconut milk and water. Whisk to combine.
8. Let the broth simmer gently while you prepare the rest.
9. Boil soba noodles according to package instructions. In the last minute of boiling, add the broccolini or bok choy.
10. Drain and rinse under cold water to stop the cooking.
11. In a serving bowl, place soba noodles and vegetables. Pour over the hot miso coconut broth.
12. Flake the salmon over the top. Drizzle with chili oil and garnish with coriander and sesame seeds.

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