Miso-marinated salmon

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• 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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• sfgrrl

  07 October 2010

  sfgrrl rated and commented on this recipe

  

  This is easy,fast and delicious! I grilled the fish in a bit of canola (rapeseed) oil.

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• sfgrrl

  07 October 2010

  sfgrrl commented on this recipe

  I also used swai (vietnamese catfish) instead of salmon-it worked a treat!

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• lemonmelon13

  22 June 2011

  lemonmelon13 rated and commented on this recipe

  

  Didn't have any mirin so used some rice wine vinegar & honey instead and it worked a treat. Use standard Salmon fillets that you get at Sainsbury's, not very big, so only left it in the over for 8 minutes and it came out perfect. Slightly pink in the middle with a crispy top. Served it with veg fried rice.

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• KasiaF

  16 April 2013

  KasiaF commented on this recipe

  I've just served this for dinner and it went down a treat. I found 1 sachet/1 tbsp miso in the marinade was plenty though, and I added some freshly grated ginger. I served it with "broccoli and peas with sesame and honey" also from this site instead of the cucumber, which was also delicious.

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• KasiaF

  16 April 2013

  KasiaF rated this recipe

  

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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, sugar 5g, salt 0.82 g

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