Miso salmon
Tangy and just a little salty, miso is a great companion for salmon.
Servings: 2 servings
Ingredients
For the miso dressing
- 110 g white miso paste
- 125 ml rice vinegar
- 125 ml mirin
- 2 tbsp tamari (see notes)
- 1 tbsp honey
For the salmon and aubergine
- 1 medium aubergine halved and scored in a diamond-shape pattern
- 2 x 180g wild salmon fillets
- 2 tsp toasted sesame oil plus extra for brushing
- 200 g Cavolo Nero roughly chopped
- Sesame seeds for sprinkling
Instructions
- Preheat the oven to 190°C (375°F) and line two baking trays with plastic-free baking parchment. To make the miso dressing, place the miso paste, rice vinegar, mirin, tamari and honey in a blender and blend until smooth. Set aside.
- Place the aubergine halves, cut side up, on one baking tray. Brush with sesame oil and once absorbed, brush with half of the miso dressing. Roast for 30-35 minutes, or until golden and soft.
- Place the salmon fillets on the other baking tray, skin-side down. Brush the remaining miso dressing over the salmon. Add to the oven with the aubergine for the last 12-15 minutes of cooking time, or until cooked through.
- Meanwhile, heat the sesame oil in a frying pan over a medium heat. Add the Cavolo Nero and stir fry for 3-4 minutes until visibly wilted but still crunchy.
- Divide the Cavolo Nero between serving bowls and top with a piece of miso-roasted salmon and half an aubergine. Sprinkle with sesame seeds to serve.
Notes
- Tamari is gluten-free soy sauce, I recommend using tamari even if you're not following a gluten-free diet because it has a stronger umami flavour and contains less salt than soy sauce. My recommend brand is Clearspring.
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