Australian home cooks are constantly on the lookout for fresh, flavour-packed dinner ideas that feel both restaurant-quality and achievable. This recipe for Miso Glazed Salmon served with handmade Soba Noodles and a zesty Smashed Cucumber Salad delivers exactly that, offering a delightful journey into Japanese cuisine from your own kitchen.
Crafting Your Own Soba Noodles
For those who love a culinary project, making your own soba noodles is a rewarding process. Start by sifting 300g of buckwheat flour and 75g of plain flour onto a clean work surface. Create a well in the centre and gradually incorporate 180ml of water to form a soft, pliable dough.
Knead this dough on a lightly floured surface for approximately five minutes, until it becomes smooth and elastic. The rough, floury texture will disappear. Divide the dough into four equal quarters. Using a pasta machine, pass each quarter through on the widest setting, dusting with cornflour between rolls. Continue increasing the settings until the dough is about 2mm thick.
Finally, pass the thin sheets of dough through a spaghetti cutter to create your noodles. Place them on a floured tray or hang them over a rack for 15 minutes to dry slightly before cooking. To cook, simply boil the noodles in a large saucepan of salted water for just 1-2 minutes, or until tender but still al dente, then drain.
Preparing the Miso Glazed Salmon
The star of the dish is undoubtedly the succulent, flavour-packed salmon. To create the signature glaze, combine 4 tablespoons of miso paste, 50ml of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of rice vinegar, and 2 teaspoons of sesame oil in a small bowl. Whisk until smooth.
Heat a large, lightly oiled frying pan over a medium heat. Cook four 200g salmon fillets, skin-side down, for about 7 minutes or until the skin is wonderfully crisp. Turn the fillets over and generously brush them with the miso glaze. Continue cooking for a further 2-3 minutes, brushing with more glaze throughout, until the salmon is cooked to your liking.
Assembling the Refreshing Side Salad
No Asian-inspired feast is complete without a crisp, refreshing side. For the smashed cucumber salad, whisk together 3 teaspoons of rice vinegar, 2 teaspoons of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of mirin, 1 teaspoon of ginger paste, and ¼ teaspoon each of toasted white and black sesame seeds.
Take 2 large Lebanese cucumbers, quarter them, and then lightly smash the pieces with a rolling pin. This technique helps the cucumber pieces better absorb the delicious dressing. Add the smashed cucumber to the dressing, toss everything to coat evenly, and refrigerate until you're ready to serve.
To bring the dish together, serve the beautifully glazed salmon alongside the homemade soba noodles and the chilled cucumber salad. Garnish with sliced red chilli for an extra kick of heat and a pop of colour. This meal is a guaranteed way to impress family and friends with your culinary skills.
