Rapid Salmon Ramen

Serves 1

Ingredients

  • Olive oil
  • 1 filet of salmon
  • 1 miso ramen pack
  • 2 pak choi, quartered length-ways
  • ¼ tsp dried chilli flakes
  • 3 slices of fresh ginger
  • 3 sprigs of fresh coriander
  • Sea salt and freshly ground black pepper

Vegetable Alternatives

  • Spinach
  • Scallions (spring onions)
  • Shredded cabbage
  • Peas
  • Baby kale
  • Purple sprouting broccoli
  • Sliced mushrooms

Salmon Alternatives

  • Shredded leftover roast pork, chicken or lamb.
  • Tofu
  • Prawns
  • Soft boiled egg
  • Meaty fish such as hake or cod.

Ingredients

  • Olive oil
  • 1 filet of salmon
  • 1 miso ramen pack
  • 2 pak choi, quartered length-ways
  • ¼ tsp dried chilli flakes
  • 3 slices of fresh ginger
  • 3 sprigs of fresh coriander
  • Sea salt and freshly ground black pepper

Vegetable Alternatives

  • Spinach
  • Scallions (spring onions)
  • Shredded cabbage
  • Peas
  • Baby kale
  • Purple sprouting broccoli
  • Sliced mushrooms

Salmon Alternatives

  • Shredded leftover roast pork, chicken or lamb
  • Tofu
  • Prawns
  • Soft boiled egg
  • Meaty fish such as hake or cod

Method

1. Pre-heat the oven to 180C (fan).

2. Start my cooking the salmon. Place a frying pan over a medium heat, add 1 tbsp of olive oil. Once the pan is hot, place the salmon on the pan, skin side down and season with sea salt and freshly ground black pepper. Turn the fish after one minute, cook for another minute and then transfer to the pre-heated oven for 8 minutes.

3. If using a ready-made miso ramen pack, like I do, then place the noodles, chilli flakes, sliced ginger and ramen mix in a saucepan – pour 300ml boiling water on top. Otherwise instead of using the ramen pack, you can whisk 1 tsp miso paste into the boiling water with one serving of ramen noodles. Place over a medium heat, and stir. Then stir in the pak choi and allow to cook for 3 minutes.

4. After 3 minutes pour all the ingredients of the saucepan into a warmed bowl and place the cooked salmon on top.

5. Sprinkle the fresh coriander leaves on top and that’s it, enjoy!

Courtesy of Clodagh McKenna – @clodagh_mckenna from her new book ‘In Minutes’.