Ingredients:

• 1 large skin on salmon fillet
• 2 tsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1/2 packet Slendier Black Soybean Spaghetti
• 3 tbsp unsalted butter
• 2 tbsp blonde miso
• 2 spring onions divided into whites and greens
• 1/2 cup fresh or frozen corn kernels
• 1 tbsp soy sauce
• 1 tbsp mirin
• 3 tbsp water
• 2 tsp corn-starch
• Thinly sliced nori (to serve)
• Sesame seeds (to serve)

Instructions:

1. Preheat oven to 140°C. Brush salmon with oil, season, and bake skin-side down for 17 mins or until flaky.
2. Cook Slendier Black Bean Spaghetti as per pack instructions. Drain and set aside.
3. In a skillet, melt butter, add miso and sauté until fragrant. Add spring onion whites and corn, cook 2 mins.
4. Mix soy, mirin, water, and corn starch in a bowl. Add spaghetti and sauce to pan, stir to coat. Adjust salt to taste.
5. Divide spaghetti into bowls. Flake salmon on top and garnish with sesame seeds, nori, and spring onions.