Ingredients
- 4 120g salmon fillets (optional - remove skin)
- 1 tablespoon (15g) miso paste*
- 1 tablespoons mirin (Japanese sweet cooking wine.)
- 1 tablespoon Japanese cooking sake
Nutrition Information (salmon only)
Per serving | |
Energy | 1266 kJ |
303 Cal | |
Protein | 25.0 g |
Fat, total | 20 g |
— saturated | 4.5 g |
Carbohydrate | 3.1 g |
— sugars | 2.7 g |
Sodium | 254 mg |
Fibre | 0 g |
MISO BAKED SALMON
Miso is a fermented food and great for gut health. Serve with rice and stir fried bok choy or with soba noodles, shredded carrot, capsicum and edamame.
Serves: 4 | Preparation Time: 15 minutes (plus 60min or overnight marinade)
Method
- In a small bowl, combine the miso paste, mirin and sake together and mix until the paste is dissolved. If it is too thick, add in another spoon of sake.
- Place the salmon in a large bowl and pour over the marinade – ensure the salmon fillets are coated. Cover and leave for at least 60 mins or overnight (ideal!) in the fridge.
- When ready to cook, preheat the oven to 180C and line a tray with baking paper. Transfer salmon fillets to the tray.
- Bake the salmon fillets for 13-15 mins (depending how well-cooked you like it).
- Remove from tray and serve!
Tips:
This recipe tastes best when the salmon is left to marinate overnight as the flavours will really infuse into the salmon. If time isn't on your side, even a couple of hours will suffice.
If using frozen salmon, defrost it prior to marinating.
*There are two types of miso paste available in the supermarket – Aka (red) and Shiro (white). Red miso paste is saltier compared to white miso paste, which has a little more sweetness. Both will work for this recipe.
