Miso-marinated Salmon
This miso-glazed salmon recipe brings together the perfect balance of savory and sweet flavors. The succulent salmon fillets are marinated in a mixture of pale miso paste, mirin, sugar, and optional sake, resulting in a delightful umami-rich coating. Paired with a refreshing cucumber salad dressed in a light rice wine vinegar dressing, this dish is a delightful harmony of tastes and textures. Just a few simple steps transform these ingredients into a restaurant-quality meal that will impress your friends and family.
— Constant Cookbook
Ingredients
- 3 tbsp pale (shiro) miso paste
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp saké (optional)
- 2 x 100g salmon fillets
- half a cucumber
- 2 tsp rice wine vinegar
- 1 tsp vegetable oil
- pinch caster sugar
Instructions
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don’t be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 239 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.82 milligram of sodium
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