Miso-Baked Salmon with Sesame Spring Greens and Noodles from Spring and Summer Cooking with a Veg Box (Riverford Companions) by Guy Watson

Ingredients

• 1 tbsp soy sauce
• 3 cm piece of fresh ginger, peeled and finely grated or sliced
• 1 red chilli, thinly sliced (remove the seeds if you prefer less heat)
• 1 large or 2 smaller garlic cloves, finely chopped, grated or crushed
• black pepper
• 2 tbsp sesame seeds
• 2 salmon fillets (about 150–175 g each)
• oil for baking and frying, e.g. sunflower
• 1 tbsp brown rice miso paste
• 1 lime
• 200 g brown rice noodles
• 2 tbsp sesame oil
• 200 g spring greens, central ribs cut out, washed and finely shredded
• 2 spring onions, trimmed and finely sliced on the diagonal