Miso Glazed Salmon and King Prawn Udon

In a small bowl, combine the miso paste and honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.

When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Meanwhile, drain the prawns.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns, broccoli and sugar snaps. Stir-fry for 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.. 

Add the yellow Thai style paste and peanut butter to the prawns. Stir-fry until fragrant, 1 min.

Add the sweet chilli sauce, sugar water for the sauce (see pantry for both amounts). Stir to combine and bring to the boil.

Reduce the heat slightly, then simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

When the salmon has 2 mins remaining, remove from the oven and spoon the miso and honey sauce evenly over each fillet. Return to the oven for the remaining time. 

Meanwhile, add the udon noodles to the frying pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins. Add a splash of water if needed.

Remove the pan from the heat and add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed.