Miso-marinated salmon

Recipe uploaded by

Good Food

3 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. 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.
2. 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.
3. 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.

Per serving

239 kcalories, protein 22g, carbohydrate 9g, fat 13 g, saturated fat 2g, fibre 1g, salt 0.82 g

Latest comments and suggestions

• Siobhan

  08 January 2008

  Siobhan rated and commented on this recipe

  

  I served this up for friends and it was clean plates all round!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Petra

  01 April 2008

  Petra rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mabbsy

  03 April 2008

  mabbsy rated and commented on this recipe

  

  I wouldn't cook the salmon as long as the recipe suggests - I like it a little translucent in the middle. delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4759/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 3 tbsp pale (shiro) miso paste
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp saké (optional)
• 2 x 100g salmon fillets

FOR THE CUCUMBER SALAD

• half a cucumber
• 2 tsp rice wine vinegar
• 1 tsp vegetable oil
• pinch caster sugar

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preperation and cooking times

Prep 10 mins

Cook 20 mins

Heart healthy

Ingredients

• 3 tbsp pale (shiro) miso paste
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp saké (optional)
• 2 x 100g salmon fillets

FOR THE CUCUMBER SALAD

• half a cucumber
• 2 tsp rice wine vinegar
• 1 tsp vegetable oil
• pinch caster sugar

Per serving

239 kcalories, protein 22g, carbohydrate 9g, fat 13 g, saturated fat 2g, fibre 1g, salt 0.82 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.