Serves 4

• 100g miso

• 1 Tbsp grated ginger

• 2 Tbsp soy sauce


• 1 Tbsp brown sugar

• ½ cup chicken stock

• 4 x 120g pieces salmon, pin bones removed

• 2 Tbsp oil, for cooking

• 400g cooked noodles

• 2 cups watercress

• 1 grapefruit, segmented


In a small bowl combine miso, ginger, soy, sugar and ¼ cup of stock.

2. Place salmon in a flat dish and pour over marinade, combining well. Leave for at least 30 minutes.

3. 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.

4. Heat marinade in a small pot and add remaining stock to make it saucy.

5. 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.