4 x 200g salmon fillets, skin on
350g bag Kaleslaw Kit
100g bag fried noodles
1 cup chopped fresh coriander
¼ cup olive oil
1 tablespoon white miso paste
2 tablespoons lemon juice
1 teaspoon honey
1 teaspoon ginger paste
To make miso dressing, combine all ingredients in a small jug. Season with salt and pepper. Whisk well.
Season both sides of salmon with salt and pepper.
Heat an oiled, barbecue grill plate over a medium heat. Add salmon, skin-side down. Cook, for about 4 to 5 minutes, or until skin is crisp. Turn over. Cook for a further 4 to 5 minutes or until cooked to your liking. Remove.
Meanwhile, combine salad kit ingredients in a large bowl with noodles and coriander.
To serve, spoon miso dressing over salmon. Serve with salad.