Miso Chilli Salmon
oven, baking sheet, aluminum foil, whisk, bowl, pastry brush, frying pan, cutting board, knife
- baking sheet
- aluminum foil
Pre heat oven to 200C (180C Fan) gas Mark 4 and line a baking tray with foil.
- 1 tbsp miso paste
- 1 tsp honey
- 1 tsp harissa
- 1 tsp ginger
- 1 tbsp olive oil
- 1 lime
For the miso chilli glaze. In a small bowl, whisk together the miso paste, ginger. (I use easy ginger paste for this recipe) Add the oil and juice from half the lime. Add the harissa paste. (You can substitute with sweet chilli sauce if you wish for a sweeter glaze.
- 2 salmon fillets (skin-on)
- pastry brush
Place the salmon fillets on the baking sheet, flesh side up and coat generously with the miso chilli glaze.
Place in the oven and bake for 15 minutes.
- 150 g broccoli (for serving)
- 250 g jasmine rice (for serving)
- 150 g edamame beans (for serving)
Whilst the salmon is in the oven, prepare the rice, broccoli and edamame beans to your liking. (You could substitute the edamame beans with mange tout or green beans if you prefer)
- 1 tsp Sesame Seeds (Toasted)
- frying pan
To toast your sesame seeds, heat a dry frying pan, add the sesame seeds and dry fry for a few minutes until they begin to turn golden brown.
- 1 Spring onion
- cutting board
Finely slice the spring onion
Plate up the rice, broccoli and edamame beans. Remove the salmon from the oven and gently place on the broccoli. Sprinkle the sesame seeds and sliced spring onion over the salmon. Divide the remaining lime in two and add to plate.