Cucumber “Noodle” & Radish Salad with Miso Salmon


I love to making oven-roasted miso salmon. This miso sauce adds so much flavor and I love to pair it with a cucumber and radish salad. This time I made the cucumber into noodles by using my mandoline with the julienne attachment. A very easy and flavorsome meal.

This recipe serves 2.


For the salmon:

320 grs of Salmon, pin bones removed and sliced into 2 fillets

2 tablespoons of red miso paste

2 tablespoons of brown sugar

¼ cup of soy sauce

2 tablespoons of peeled and grated fresh ginger

2 tablespoons of white vinegar

2 tablespoons of sesame oil

2 teaspoons of white sesame seeds

For the cucumber noodles:

3 cucumbers, washed

10 radishes, thinly sliced

2 tablespoons of black sesame seeds

For the sesame dressing:

¼ of a cup of sesame oil

1/3 of a cup of white vinegar

3 tablespoons of honey

2 tablespoons of soy sauce

1 tablespoon of ginger syrup (if you can’t find it, just add 1 teaspoon of grated ginger)

Juice of 1 lime


To prepare the cucumber and radish salad. You can use a mandoline or a spiralizer. I used my mandoline with the julienne attachment. I sliced the cucumber into noddles, but I stopped when I got to the seed part (discard the core). For the radishes, I just thinly sliced them.

Place the cucumber noodles in a large sieve with a bowl underneath to catch all of the water. Let it stand like these to loose the moisture until ready to serve.

To make the vinaigrette, place all of the ingredients in a jar with a lid, seal it and shake it. Set aside.

To prepare the salmon, whisk the vinegar, miso, brown sugar, sesame oil, soy sauce and ginger in a bowl until combined.

Put the salmon on a plate and add the miso sauce. Make sure to coat the salmon pieces well in the marinade. Cover with plastic film and refrigerate for 20 minutes.

Preheat the oven to 180C.

Remove the salmon from the fridge and place it on an oven dish lined with parchment paper. Pour some of the sauce on top and cook for about 10 minutes.

After 10 minutes, turn on the broiler on for about 2 minutes. Check constantly so it doesn’t burn. It should be a bit browned.

Remove the salmon from the oven.

Press on the cucumber noodles to try to get most of the moisture out. Then place the cucumber noodles in a bowl, add the radishes, black sesame seeds and the sesame dressing. Mix well.

Divide the salad among 2 bowls and add the roasted salmon. Sprinkle some white sesame seeds over the salmon. Enjoy!

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Baked Green Tea Pork Meatballs

Pork meatballs

This is a very simple weeknight meal. The meatballs are baked for 20 minutes and come out juicy and tender. I like to eat them with coconut rice and some parsley or coriander tossed with lime juice, olive oil and salt.  This recipe makes about 15 meatballs.


For the meatballs:

500gr minced pork

1 red onion, chopped

2 garlic cloves, minced

1 tablespoon chopped ginger

1 tablespoon of vegetable oil

1 egg yolk

2 bags of green tea, cut open and emptied

2 tablespoons of sesame oil

1 tablespoon of black sesame seeds

2 tablespoons of soy sauce

1/3 cup of panko

2 tablespoons of cornmeal

For the glaze:

2 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of hoisin


Preheat the oven to 180C/350F. Line a baking tray with aluminum foil and brush it with some vegetable oil.

In a small pan, add the vegetable oil over medium heat.  Add the onion, ginger and garlic. Cook for a few minutes until the onion has softened.

In a large bowl, add the minced pork, onion mixture, green tea and the rest of the ingredients.  Mix well and start to form the meatballs and place them on the greased oven tray.

Bake them for 20 minutes.

Once the meatballs are cooked, start making the glaze. Add all of the ingredients to a large pan and stir over medium heat. Once the glaze is warm and well combined, add the cooked meatballs. Toss until they are evenly coated in the glaze. Serve with coconut rice and a parsley or coriander salad.