Miso Salmon Spring Green Noodle Salad

Put all the marinade ingredients into a bowl and add the salmon fillets, tossing well to coat. Set aside in the fridge. You can marinate the salmon up to 24 hours in advance, or use it immediately.

Bring a large pot of water to the boil and add salt as you would with pasta water. Cut the broccoli into bite-sized pieces, if you like.

Meanwhile, combine all the noodle sauce ingredients in a small bowl and set aside.

Cook the broccoli in the boiling water for 1 min, then use a slotted spoon to set aside in a bowl. Add the peas to the pot and cook for just 1 min, then remove using a slotted spoon or sieve. Roughly chop half of the peas to release the sweet flavour, if you like.

Cook the noodles in the same water, then strain and rinse very well in a bowl of cold water, then strain again. Toss in 1 tsp sesame oil and set aside so they don’t stick.

Put the marinated salmon fillets onto a baking tray lined with foil. Turn the grill to 200°C and, when hot, cook the salmon for just 7 mins. Remove and set aside.

Toss the noodles and veg with the sauce in a large bowl. Divide between serving plates, then finish with a fillet of salmon on top and garnish with toasted sesame seeds. Serve with lemon wedges on the side.