Pan Fried Salmon with Asian Vegetables and Miso Broth

Pan Fried Salmon with Asian Vegetables and Miso Broth

An easy-to-follow recipe for you to enjoy succulent salmon with an Asian twist. Perfect for dinner parties and to impress your guests.
  • Time 31minutes
  • Serves 4
  • Difficulty Easy


  • Salmon fillets x 4
  • Pak choi x 3 heads
  • 500g packet straight to wok noodles
  • 1 chilli sliced
  • 1 thumb sized piece of ginger, finely diced
  • 3 cloves garlic, crushed
  • 4x spring onions, thinly sliced
  • 150g oyster mushrooms, thinly sliced (or button mushrooms)
  • 150g mange tout, thinly sliced
  • 100g bamboo shoots (if available)
  • 50g white miso paste
  • 500mls good chicken stock
  • 20mls soy sauce
  • 30mls sesame oil
  • Sesame seeds (optional)


  1. To make the miso broth dissolve 50g of miso paste into the chicken stock and simmer gently (do not boil or the miso can separate), add the soy sauce to taste, set aside.
  2. In a large non-stick frying pan heat the sesame oil to a medium heat and fry the salmon skin side down until crispy, remove the salmon from the frying pan and set aside (the salmon will not be cooked but you will finish the cooking in the broth).
  3. In the frying pan heat the remaining oil and add the garlic, chilli and ginger. Lightly fry and then add the pak choi, mushrooms, mange tout and spring onions. Stir fry the vegetables for 5 minutes, then add the miso broth and noodles and sit the salmon on top. Cook for a further 5 minutes (being careful not to boil) and then finally top with the sesame seeds and serve.
  4. The ingredient list above can be altered depending on what you have in the fridge, you could add sliced bell peppers, broccoli florets, green beans etc.

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