Miso salmon with zucchini noodles

Method

• 1
  Use a mandolin with a julienne attachment to slice the zucchini into 3mm-thick noodles. Alternatively, cut zucchini lengthways into 3mm-thick slices, then cut into thin strips. Set aside.
• 2
  For the marinade, whisk the mirin, soy sauce, sugar and miso paste in a large bowl. Add salmon and toss to coat.
• 3
  Preheat a non-stick frying pan on medium. Drain excess marinade from salmon. Reserve remaining marinade. Cook salmon for 2-3 minutes each side or until charred and the fish flakes when tested with a fork. Flake salmon.
• 4
  Meanwhile, place reserved marinade in a small saucepan over medium heat. Bring to a simmer. Simmer for 2 minutes. Keep warm.
• 5
  Whisk together the oyster sauce, honey, soy sauce and sesame oil in a bowl. Heat the vegetable oil in a wok over high heat. Add the garlic, capsicum and broccolini and stir-fry for 2 minutes.
• 6
  Add zucchini noodles and oyster sauce mixture. Stir-fry for 2 minutes until the zucchini is tender crisp. Divide the zucchini noodle mixture among serving plates. Top with the salmon. Drizzle with the warm marinade. Serve with baby herbs, if using.