Sal­mon, kale & mush­room noo­dle bowl

serves 4| prep 15 mins (+ 1 hour mar­i­nat­ing time) | cook­ing 15 mins - - THIS MONTH -

1 tsp wasabi paste 2 tbs salt-re­duced soy sauce 11 ⁄ 2 tbs mirin 1 tsp finely grated gin­ger 2 (200g each) skin­less sal­mon fil­lets 1 tbs ex­tra vir­gin olive oil 400g mixed mush­rooms, quar­tered 1 red cap­sicum, de­seeded, cut into thin strips 1 gar­lic clove, crushed 100g trimmed kale, coarsely chopped 180g dried soba noo­dles Mi­cro co­rian­der, to serve 1 Com­bine the wasabi, soy sauce, mirin and gin­ger in a small bowl. Pour half the mix­ture into a shal­low glass or ce­ramic dish, add sal­mon and stir to coat (re­serve re­main­ing mix­ture). Cover and place in the fridge for 1 hour to mar­i­nate. 2 Pre­heat a char­grill pan over high heat and spray lightly with oil. Grill the sal­mon for 2-3 min­utes each side for medium or un­til cooked to your lik­ing. Set aside to cool slightly, then flake the sal­mon. 3 Mean­while, heat 3 tsp oil in a large non-stick fry­ing pan over high heat. Cook mush­room, stir­ring, for 3 min­utes or un­til golden. Trans­fer to a bowl. Set aside. 4 Heat the re­main­ing 1 tsp oil in the fry­ing pan. Add cap­sicum and gar­lic and cook, stir­ring, for 2 min­utes or un­til just ten­der. Add the kale and cook, stir­ring, un­til the kale is just wilted. Re­move from heat. 5 Cook the noo­dles in a saucepan of boil­ing water fol­low­ing the packet di­rec­tions or un­til al dente. Drain. Di­vide the noo­dles, mush­room, kale mix­ture and sal­mon among bowls. Driz­zle with the re­served mari­nade and sprin­kle with the mi­cro co­rian­der. PER SERVE • 30g pro­tein • 19g fat (4g sat­u­rated fat) • 39g carb • 6g dietary fi­bre • 478 Cals (1997kj)

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