Miso-marinated salmon

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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!

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• 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.

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• debetha

  07 October 2009

  debetha rated and commented on this recipe

  

  Brilliant! have made this twice now, and my kids (6, 2 and 10 months) all love it! It is absolutely delicious and so easy. Would second decreasing the cooking time by a few minutes though. Even made it with brown miso today as have run out of pale miso.

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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

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Difficulty and servings

Serves 2

Preparation 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

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