Lots of flavours happening in this umami, creamy and effortless salmon dinner. If you like miso, you’ll love it!
I use a generous tsp of gentle, sweet white miso and that is plenty for me but increase it to your own taste.
When I cook this salmon in the caravan, I line the baking dish with thick foil, lessening the washing up to two pans!
I serve with a selection of quickly stir-fried green veggies, depending on what is available. I usually include broccoli, shallots or spring onion, spinach and sometimes pak choi.
Prep and Cook Time: Around an hour
Cookware: A small oven dish, a rice saucepan and a wok for veggies
Oven: 200C / Gas 6
- 2 salmon fillets
- 1 generous tsp white miso (to taste)
- 1 tbsp mirin
- 1 tsp soy sauce / tamari sauce
- 1 tsp sesame oil
- 1 tsp honey
- 120g brown rice
- 1 garlic – crushed
- 1 tsp ginger – crushed
- 1 tsp butter
- salt and pepper
- 1 tsp sesame seeds – toasted (for sprinkling over fish when serving)
- 2 lime wedges for squeezing over (optional)
First step is to mix together the five marinade ingredients and marinate the salmon for as long as possible, in the fridge. The salmon will only take 5 – 7 minutes to cook in a hot oven.
Next, cook the rice, as per instructions, adding the garlic, ginger, butter and seasonings to the water. I like to overcook the rice so it’s sticky. Once cooked, season to taste, maybe add an extra knob of butter and keep warm whilst cooking the fish.
Place the salmon on a lined tray. Bake for 5 – 7 minutes or to your liking but make sure it doesn’t burn. Salmon is ready when still a touch pink and flaky inside. It will continue to cook through once removed from the oven.
Whilst your salmon is baking, quickly stir-fry your chosen green veggies in the wok. Season with a little soy sauce and maple / honey.
Spoon the rice into warmed bowls and top with the salmon. Sprinkle with lightly toasted sesame seeds and place the stir-fried green veggies and lime wedges on the side.