Something new and different for your salmon. I eat salmon a lot and am always looking for new ways to serve it. This miso provides a punchy flavour and the cucumber and carrot salad looks happy on the plate.
Baked Miso-Marinated Salmon
4 sustainably caught salmon fillets
8 tbsp miso paste (you can find this in most big supermarkets)
4 tbsp white wine
4 tbsp brown sugar
4 tbsp mirin (you can find this in most big supermarkets)
Cucumber and Sesame Salad
2 tbsp sesame seeds
6 tbsp rice vinegar
Squidge of honey
Flaked sea salt and freshly ground black pepper
4 spring onions, very finely sliced on the diagonal
2 red chillis, thinly sliced
Put the salmon fillets into a large bowl, add the miso paste, white wine, brown sugar and mirin and mix together well. Set this aside for the flavours to infuse the fish for a minimum of 20 minutes and a maximum of overnight.
I never get the timing right on this one and forget to do it overnight, so if you can chuck everything together just before you go to work the day you need it, then that should be fine.
Once the salmon has marinated, preheat the oven to 200 ° C, (fan 180 ° C), 400 ° F, Gas Mark 6. Scrape the marinade off the fish using the back of a knife or some kitchen towel. Place the fish on a tray lined with baking parchment and then bake for around 10–12 minutes depending on the size of the fish. Whilst this is cooking, prepare your salad. Using a vegetable peeler,
peel the cucumber in long strips from top to tail. Keep going until it becomes too fiddly to do so and then flip the cucumber over and start peeling that side.
There will always be a bit in the middle that is just too hard to do. I usually just eat that bit as I make the rest of the dish! Repeat with the carrot. Put the cucumber and carrot into a bowl and add the sesame seeds, rice vinegar, a squidge of honey and some salt and pepper, mix and then leave to sit for a few moments. Once the fish is cooked, remove it from the oven.
Divide the salad between two plates, place the fish beside it, scatter over the spring onion and chilli and then serve.
Big love Lorraine xxx