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The salty, savoury flavor of miso instantly takes me to Japan, even if I’m doing nothing more exotic than sitting at my dining room table with my family. I love this meal for so many reasons: it’s quick, it’s simple, and you can adapt it in so many ways. While I don’t love the term ‘superfood’, salmon and ocean trout are both worthy of the title; they are full of protein and good-quality fats, which stabilize blood sugar and keep us satisfied. Serve it with noodles or rice to make it more substantial, add whatever greens or vegetables you have on hand, and top it with dulse flakes, sesame seeds, or finely chopped roasted seaweed sheets.

Miso Glazed Salmon

Serves: 4
Prep: 25 mins.

INGREDIENTS

  • 2 tablespoons white miso paste
  • 3 tablespoons boiling water
  • 3 tablespoons pure maple syrup
  • 1/4 cup sesame oil
  • 1/4 cup grated ginger
  • 4 x 175 g salmon fillets, skin and bones removed (ocean trout is also great here)
    1 tablespoon tamari
  • 4 cups chopped Asian greens (such as bok choy, choy sum and broccolini)
  • 1 teaspoon black sesame seeds
  • 1/2 cup coriander
  • 1 bird’s eye chili, thinly sliced

METHOD

  1. Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
  2.  Place the miso paste in a large heatproof bowl, pour in the boiling water and whisk to make a thin paste. Add the maple syrup, 2 tablespoons of the sesame oil and half the ginger and whisk again to combine. Add the salmon to the bowl and rub the glaze into the fillets.
  3. Set aside to marinate for at least 15 minutes (the longer, the better).
  4. Spread out the salmon on the prepared tray and spoon over the remaining glaze. Transfer to the oven and bake for 10 minutes or until the fish is cooked through.
  5. Meanwhile, combine the tamari and remaining sesame oil and ginger in a large frying pan over medium heat. Add the greens and toss for a few minutes or until cooked to your liking.
  6. Divide the salmon and greens among serving plates and garnish with the sesame seeds, coriander, and chili.

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