Miso-Glazed Salmon with Greens
Salmon fillets glazed with white miso, mirin and honey, broiled until the surface caramelises, served over jasmine rice with garlicky stir-fried greens. Japanese-Korean weeknight elegance in 25 minutes.
25 minEasy~432 kcal / servingJapanese
Contains fishContains soyContains sesame
Nutrition
432 kcal
Calories
34 g
Protein
40 g
Carbs
15 g
Fat
Estimated, per serving
Good to know
Contains fishContains soyContains sesame
Ingredients · per serving
- 250 g Salmon fillet (skinless)
- 2 tbsp Mirin
- 2 cloves Garlic
- 1 tsp Rice vinegar
- 1 tsp Fresh ginger
- 1 tsp Sesame oil
- 200 g Pak choi
- 1 tbsp Honey
- 2 tbsp Soy sauce
- 1 stalk Spring onion
- 1 tsp Sesame seeds
- 75 g Jasmine rice
- 3 tbsp White miso paste
Instructions
- Rinse the jasmine rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Heat the grill to high. Line a baking tray with foil.
- Mix the glaze: white miso, mirin, honey, soy sauce, grated ginger, sesame oil and rice vinegar.
- Pat the salmon fillets dry. Lay skin-side down on the tray. Brush generously with the glaze.
- Grill 8-10 minutes, brushing once more with glaze halfway through, until the surface is deeply caramelised and the fish flakes at the centre.
- Heat 1 tbsp sesame oil in a wide pan over high heat. Add the minced garlic, stir 20 seconds. Add the pak choi or tenderstem broccoli with a splash of water. Cover 60-90 seconds to wilt and steam. Season with soy sauce.
- Plate the rice. Lay the salmon on top. Pile the greens alongside. Drizzle any pan glaze over. Scatter sesame seeds and sliced spring onion.
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