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Miso Salmon

2 Salmon skinless fillets

125g brown sticky rice

Miso marinade

1 tbsp red miso paste

1 tbsy rice wine vinegar

1 tbsp light soya

1 tsp caster sugar

1-2 spring onion, very thinly sliced

2 tsp sesame oil

For the smacked cucumber salad

1/2 cucumber

25ml rice wine vinegar

1 tbsp caster sugar

1/4 head of chinese cabbage, very thinly sliced

100g beansprouts

2 tbsp sesame seeds , toasted

Sea salt and freshly ground pepper


To make the smacked cucumber salad, cut the cucumber in half, place 1/2 the cucumber on the chopping board and smash several times with a rolling pin, then cut in half, scoop out the seeds and cut into thin batons.

Place the rice wine vinegar and sugar in a serving bowl and whisk untill the sugar is dissolved. Add the cucumber batons , Chinese cabbage and beansprouts and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours in the fridge.

Place the salmon in a deep-sided baking dish. Whisk together the ingredients for the miso marinade, and pour over the salmon, turning until completely coated. Cover and leave to marinate in the fridge for 30 minutes and up to 2 hours or it can be used straight away.

Preheat the oven 200C and bring a large pan of slated water to the boil. Cook the brown rice for 25-30 minutes or according to the instructions on the packet.

While the rice is cooking pour any excess marinade from the salmon and then arrange the salmon fillets  in the baking dish. Bake in the oven for 15 minutes until the salmon is cooked through and breaks easily with a fork.

Serve the salmon fillets with cooked brown rice and cucumber salad.

This Recipe was taken from

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