Miso-glazed salmon with cucumber, courgette and radish salad Recipe
Most of the Japanese population begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body. The miso sauce infuses the salmon to give it a Japanese twang.
Miso-glazed salmon with cucumber, courgette and radish salad
Serves: 2/ Cuisine: Japanese
2 salmon fillets
1 tbsp. sweet miso paste
1 ½ tsp. tamari soya sauce
2 tbsp. sesame seeds
2 garlic cloves, crushed
½ courgette, sliced using vegetable peeler
½ cucumber, sliced using vegetable peeler
50g radish, finely sliced
1 thumb-sized piece ginger, crushed
1 tbsp. sesame oil
1 tsp. rice wine vinegar
1 lime, squeeze to dress salad
You will need:
Preheat the oven to 200 degrees Celsius, fan 180 Centigrade, gas 6. Mix the miso paste, ½ tsp. tamari and the garlic into a consistent paste. Rub gently into the salmon fillets. At the same time, lightly oil a baking tray with coconut oil and then place the salmon fillets onto tray.
Cook in oven for 12 to 15 minutes or until cooked through (fish will begin to flake easily). Check frequently throughout.
Meanwhile, thoroughly mix the ginger, sesame oil, rice wine vinegar, remaining tamari and a squeeze of lime into a small bowl.
Place the courgette, cucumber and radish into a large mixing bowl and add the dressing. Mix thoroughly.