Miso Glazed Salmon

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Prepare the glaze – Mix the miso paste, tamari, sesame oil, brown sugar and rice wine vinegar in a medium shallow baking dish until the sugar has dissolved (it may not be completely smooth due to the miso, which is fine). Add the salmon and turn a few times until coated.
3. Bake the salmon – Bake in the oven for 12–14 minutes. To brown and caramelise the salmon, add 2–3 tablespoons of water to the base of the tray to stop the sauce from burning. Set the oven to grill (broil) and grill the salmon for 3–5 minutes (see note 1).
4. Make the sesame-spring onion sauce – Combine all the ingredients in a large bowl. Set aside.
5. Cook the noodles and broccoli – Bring a large pot of water to the boil over high heat. Add the ramen noodles and Chinese broccoli stalks. Cook for 2–3 minutes, then add the Chinese broccoli leaves. Cook for 30 seconds, or until the leaves have wilted.
6. Combine the broccoli, noodles and sauce – Drain and, while hot, toss the noodles and Chinese broccoli directly into the sesame-spring onion sauce. Toss with tongs to coat well.
7. Assemble and serve – Divide the noodles and Chinese broccoli among four bowls. Top with the salmon, coriander leaves, a sprinkle of sesame seeds and a drizzle of chilli oil, if using.