Miso paste is an ideal ingredient to have in stock …
This miso marinade is a favourite in my kitchen. I love to batch cook it and use it over the space of a few weeks.
This salmon is delicious served with steaming hot soba noodles and this winter sesame salad, or a pile of sesame oil dressed cucumbers. @kittycoles
Ingredients
Serves 4
For the salmon
4 salmon fillets (about 150g each), skin on or 1 whole side of salmon (about 600g)
2 tbsp white miso paste
1 tbsp runny honey (or maple syrup)
1 tbsp soy sauce
1 tbsp rice vinegar (or lime juice)
1 tsp grated fresh ginger
1 small garlic clove, finely grated
1 tbsp sesame oil
For the winter salad
200g kale or cavolo nero or white cabbage
1 orange
1/2 fennel bulb (optional)
Toasted walnuts or sesame seeds
Splash of rice vinegar
Extra virgin olive oil or a little more sesame oil
Method
1. In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, ginger, garlic and sesame oil until smooth.
2. Place the salmon in a shallow dish and spoon over the marinade. Turn to coat, cover, and leave for at least 20 minutes or up to 2 hours in the fridge for best results.
3. Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment and lay the salmon skin-side down. Spoon over any leftover marinade. Roast for 12-15 minutes until the salmon is just cooked through and flakes easily (timing will depend on the size of your fillets or salmon side).
For the winter salad
1. Finely slice the kale and place in a bowl. Drizzle some olive oil and add a pinch of salt, and massage gently until softened using your hands.
2. Segment the orange and add it to the bowl, along with the finely sliced fennel (optional) and toasted walnuts or sesame seeds. Dress with a splash of rice vinegar and a drizzle of oil or sesame oil.
3. Serve the salmon with steamed rice or noodles and the winter salad alongside. Top it off with extra sesame seeds and sliced spring onions.