Ingredients:

2 salmon fillets

2  tbsp miso

2 tbsp mirin

1 tbsp dry sherry

1 tbsp sesame seeds

1-2 tbsp sunflower or rapeseed oil

1 tspn toasted sesame oil

1 large thumb of ginger

3-4 spring onions, trimmed and thinly sliced at an angle, green parts reserved for garnish

2 cloves of garlic, peeled and thinly sliced

3-4 heads of Tenderstem broccoli

Handful of beansprouts (optional)

1 or 2 nests of egg noodles

Light soy sauce

Lemon juice

Method:

Whisk together the miso, mirin and sherry, place in a sealed bag with the salmon, squeeze the air out and place in the fridge for 30 minutes to an hour.

In a dry heavy-based frying pan, toast the sesame seeds until golden. Watch them like a hawk, they go from ‘never going to happen’ to ‘burned’ in a flash. Cool on a plate.

Cook the noodles according to the packet instructions but stop when they’re al dente. Drain, refresh in cold water, drain again and stir through a half teaspoon of sesame oil to stop them sticking.

Thinly slice the spring onions and garlic. Thinly slice the stems of the broccoli and break the heads, if large, into smaller florets. Peel the ginger and cut into thin matchsticks.

Pre-heat the oven to 180C/350F/Gas Mark 4 and when you’re ready to eat, line a roasting tin with lightly oiled foil, put in the salmon skin-side down and sprinkle liberally with the toasted sesame seeds.

Cook for 6-10 minutes, depending on the thickness of the fillet. Reserve the marinade. When the fish is done, remove from the oven, and rest somewhere warm.

Heat the sunflower or rapeseed and sesame oil in a wok and stir fry the ginger, garlic, spring onions and broccoli stems for a couple of minutes. Throw in the broccoli florets and beansprouts (if using) and stir fry for a further minute.

Add the noodles, a splash of the remaining marinade and another of light soy sauce and toss until the noodles have warmed through.

Divide between two bowls, top with the salmon and squeeze over some lemon juice. Garnish with a few finely shredded spring onion tops.