Miso salmon
- Prepare
- over 2 hours
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Marinate the salmon up to a day ahead and you’ve got an easy, flavour-packed supper, ready in 30 minutes. Serve with some stir-fried or steamed greens and sticky white rice.
Ingredients
- 4 x 200g/7oz thick salmon steaks
- vegetable oil, for greasing
- 2 limes, halved
For the marinade
- 4 tbsp white miso paste
- 6 tbsp sake
- 2 garlic cloves, finely grated
- 10g/⅓oz fresh root ginger, peeled and finely grated
- 2 tbsp caster sugar
- 1 tbsp rice vinegar
- salt and freshly ground black pepper
Method
For the marinade, mix all of the ingredients together and place in a non-metallic bowl. Add the fish and leave to marinate for at least 2 hours, or preferably overnight.
Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a non-stick baking tray.
Place the fish, skin-side down, on the baking tray and spoon over 2 tablespoons of the marinade. Bake for 10–12 minutes, until just cooked.
Preheat the grill to hot. Spoon the remaining marinade over the fish, place the baking tray under the grill and grill until golden brown. Alternatively, use a chef's blowtorch.
Serve with the lime halves to squeeze over the fish.
