Miso is gaining in popularity, and for good reason, as its subtle, umami flavour adds a satisfying depth to both sweet and savoury cuisine.

In this excellent recipe, seafood supremo Rick Stein uses it to great effect, creating a satisfying and healthy salmon supper for a dinner party.

Serves 4

• 4 salmon fillets, about 140g each
• sunflower oil, for greasing

For the miso glaze

• 2 tsp brown miso paste
• 2 tsp balsamic vinegar
• 2 tsp soy sauce
• 1 tsp Spanish smoked paprika

For the noodles

• 200g dried rice noodles
• 3 tbsp sunflower oil
• 3 garlic cloves, finely grated
• 25g ginger, finely grated
• 8 spring onions, sliced
• 2 medium red chillies, thinly sliced
• 100g beansprouts
• small pack of coriander, chopped
• 1 tbsp fish sauce

Method

1   Boil the noodles for 3 minutes in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

2   Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 minutes until just cooked through.

3   Heat the oil in a wok and stir fry the garlic, ginger, spring onions and chillies for a couple of minutes until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat.

4   To finish, stir the fish sauce into the stir fried vegetables and noodles, then pile onto plates, topping with the salmon.