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This delightful salmon recipe comes from Three Hungry Tummies a fun Australian food blog:

Serves 2

you’ll need;

  • 2 salmon fillets, skin on
  • 3 tbs of honey
  • 3 tbs of mirin
  • 3 tbs of sweet miso
  • 3 tbs of Japanese soy
  • 2 tbs of grated ginger

*mix everything except the fillet, you’ll get a thickish sauce.

Use half the sauce* to marinate the fish for 20 minutes.

Method:

  1. Wipe off any marinade on the skin side. Fry the fish skin side down for a minute, spoon some of the remaining sauce over the flesh side of the fish.
  2. Bake the fish in a preheated oven at 180 degrees C for 10 minutes.

for the salad;

  • 2 Lebanese cucumbers, thinly sliced lengthwise
  • 1 bunch of asparagus, thinly sliced at an angle
  • 100 g of snowpeas, sliced lengthwise
  • 1/2 tbs toasted white sesame seeds
  • 1/2 tbs toasted black sesame seeds

for the dressing;

  • 2 tbs of Japanese soy
  • 2 tbs of mirin
  • 1.5 tbs of rice vinegar
  • 1 tsp of castor sugar
  • 1 tsp of sesame oil
  • 1 tsp of grated ginger

Dress the salad and serve immediately with the fish. Sprinkle sesame seeds over and drizzle the rest of the sauce* if you wish.

Miso Marinated Salmon
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