Recipe Cuisine: Japanese
Theme: Fast & Fab
Miso Glazed Salmon
By: Miku G
Ingredients
- Nori & Sesame Rice:
- 1 cup short-grain Japanese rice, rinsed
- 1.25 cups water
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 sheet nori, finely sliced into thin strips
- Salmon:
- 2 x 150g salmon fillets (skin on or off)
- 1 tsp vegetable oil
- Miso Glaze & Plating:
- 4 tbsp white miso paste
- 1 tbsp honey
- 1 tsp soy sauce
- 1 tsp freshly grated ginger
- ok Choy:
- 2 baby bok choy, halved lengthways
- 1 tsp butter
- Splash of soy sauce
- Garnish:
- Toasted sesame seeds
- Remaining sliced nori
- 1 spring onion - finely sliced
Product used in recipe
- LEE KUM KEE - GOLD LABEL SOY SAUCE
Method
- Cook the nori and sesame rice:
- Place rinsed rice and water in a saucepan and bring to the boil. Cover, reduce to low and cook for 12 minutes. Remove from the heat and stand, covered, for 5 minutes.
- In a small bowl, stir sugar into the rice vinegar until dissolved. Fold through the warm rice. Stir some of the sliced nori through the rice and reserve the rest for garnish.
- Miso glaze:
- In a small bowl, mix the miso paste with honey, soy sauce and ginger until smooth.
- Cook the salmon:
- Heat oil in a frying pan over medium-high heat. Place salmon presentation-side down and cook for 3–4 minutes until caramelised. Turn and cook for a further 2–3 minutes, brushing with the glaze in the final minute, until just cooked through. Rest briefly.
- Cook the bok choy:
- In the same pan, add butter and place bok choy cut-side down. Cook for about 2 minutes until lightly charred but still crisp. Add a splash of soy sauce just before removing from the heat. Add the remaining glaze to the pan and cook for one minute, stirring to combine with the butter and soy.
- Serving:
- Swipe a spoonful of the miso glaze across each plate. Lay bok choy over the miso and place the salmon on top at a slight angle. Sprinkle sesame seeds over both the salmon and rice, and finish with remaining nori and sliced spring onion. Serve with the rice.
