Ingredients
| 1 Tbsp | Ginger, grated |
| 100 g | Miso paste (Main) |
| 2 Tbsp | Soy sauce |
| 1 Tbsp | Brown sugar |
| 120 g | Salmon, 4 x pieces, pin bones removed |
| ½ cup | Chicken stock |
| 2 Tbsp | Oil, for cooking |
| 400 g | Noodles, cooked |
| 2 cups | Watercress |
| 1 | Grapefruit, segmented |
Directions
- In a small bowl combine miso, ginger, soy, sugar and ¼ cup of stock.
- Place salmon in a flat dish and pour over marinade, combining well. Leave for at least 30 minutes.
- Heat a barbecue hot plate or frying pan. Remove salmon from marinade and pat off excess. Reserve marinade. Cook salmon for 4 or 5 minutes each side, depending on thickness.
- Heat marinade in a small pot and add remaining stock to make it saucy.
- Place noodles in a bowl, add a bit of miso sauce, top with a piece of salmon, then serve with the watercress and grapefruit salad.