Ingredients:

  • 2 Salmon Fillets (approx. 120g / 4.5 oz each), skin on or off, pin bones removed
  • 3 Tbsp White Miso Paste (Shiro Miso)
  • 1 Tbsp Low-Sodium Soy Sauce or Tamari
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1 Tbsp Erythritol, Monk Fruit, or Allulose Sweetener
  • 1 tsp Fresh Ginger, finely grated
  • ½ tsp Toasted Sesame Oil
  • Pinch Freshly ground black pepper
  • 200g Konjac or Shirataki Noodles, drained and rinsed
  • ½ English Cucumber, very thinly sliced or julienned
  • 2 Spring Onions (Scallions), thinly sliced
  • ½ tsp Black Sesame Seeds, for garnish
  • 2 Tbsp Rice Vinegar (unseasoned, for dressing)
  • 1 Tbsp Low-Sodium Soy Sauce or Tamari (for dressing)
  • 1 Tbsp Neutral Oil (e.g., Avocado or Grapeseed)
  • 1 tsp Erythritol/Monk Fruit Sweetener (for dressing)
  • ½ tsp Fresh Ginger, finely grated (for dressing)

Instructions:

  1. Rinse the Konjac: Empty the Konjac noodles into a fine-mesh sieve. Rinse thoroughly under cold water for 2-3 minutes. Boil them in a small pot of water for 2 minutes, drain immediately, and pat dry with kitchen paper. This removes the manufacturing odour.
  2. Make the Glaze: In a mixing bowl, combine the miso paste, soy sauce (or Tamari), rice vinegar, sweetener, grated ginger, sesame oil, and pepper. Whisk until completely smooth.
  3. Marinate Salmon: Pat the salmon fillets completely dry. Brush or spoon about two-thirds of the glaze mixture evenly over the top and sides of the salmon. Reserve the remaining glaze for basting.
  4. Prepare Vegetables and Dressing: Slice or julienne the cucumber and spring onions. In a small jar or bowl, combine all Wafu Dressing ingredients (rice vinegar, soy sauce, oil, sweetener, ginger). Shake or whisk vigorously until emulsified.
  5. Toss the Salad: Combine the prepared Konjac noodles, cucumber, and spring onions in a clean bowl. Drizzle with three-quarters of the Wafu dressing and toss gently. Set aside.
  6. Cook the Salmon: Preheat the broiler to high (around 200°C / 400°F). Line a baking tray with foil. Place the salmon fillets, skin-side down, on the prepared tray and broil 6-8 inches from the heat source for 6 minutes.
  7. Baste and Finish: Remove the tray. Brush the remaining reserved glaze over the salmon. Return to the broiler for another 2-4 minutes, watching carefully until the glaze is bubbling and caramelized and the fish is cooked through.
  8. Plate and Serve: Divide the dressed Konjac noodle salad between two plates. Place the glazed salmon fillet atop or alongside the salad. Garnish the dish with black sesame seeds.