Miso salmon with courgette noodles

Serves: 2

Prep: 20 mins

Cook: 15 mins

1.Mix all the salmon marinade ingredients. Coat the salmon fillets in the marinade and refrigerate for at least 20 minutes.

2.In the meantime, place the zucchini noodles and sliced radish in a bowl. Mix all the ingredients for the dressing and pour over the salad. Mix well and refrigerate.

3.Preheat oven to 350°F (180°C).

4.Place the salmon in an oven safe dish and pour some of the marinade over it. Bake for 12 minutes and then turn the broiler on for about 2-3 minutes to brown the top. Check often to avoid burning.

5.Once cooked, serve salmon alongside the zucchini salad. Sprinkle with sesame seeds to serve.

INGREDIENTS:

For the salmon:

2 salmon fillets

2 tbsp. miso paste

2 tbsp. honey

60ml tamari, or soy sauce 

2 tbsp. ginger, grated

2 tbsp. apple cider vinegar

1 tbsp. sesame oil

2 tsp. sesame seeds

For the noodles:

400g zucchini noodles

6 radishes, sliced

2 tsp. sesame oil

2 tsp. ginger, grated

1 tsp. honey

2 tbsp. soy sauce

juice of 1 lime