- Serves 4
- 40 minutes
- Difficulty Easy
- 11 Ingredients
Miso Glazed Salmon proudly brought to us by Michele Chevalley Hedge is a perfect family dinner.
The wonderful thing about Miso Glazed Salmon is that it really does work perfectly for almost every meal occasion you can think of.
Lunch with your girlfriends?
Serve small pieces of Miso Glazed Salmon with a crisp, fresh and peppery salad (and a nice light glass of cold white wine).
Make a large bowl of sweet potato mash or serve with nutrient-dense brown rice or soba noodles.
Lunch at the office?
Fill a microwave safe container with baby spinach, small pieces of uncooked broccolini and snow peas and set a piece of leftover Miso Glazed Salmon on top. When you’re ready for lunch, simply sprinkle a few droplets of water over the salmon and vegetables then microwave for 1-2 minutes. This will heat the salmon through and blanch the vegetables.
What does Michele say about her Miso Glazed Salmon recipe?
“The salty, savoury flavour of miso instantly takes me to Japan, even if I’m doing nothing more exotic than sitting at my dining room table with my family.
I love this Miso Glazed Salmon meal for so many reasons: it’s quick, it’s simple, and you can adapt it in so many ways. While I don’t love the term ‘superfood’, salmon and ocean trout are both worthy of the title; they are full of protein and good-quality fats, which stabilise blood sugar and keep us satisfied. Serve your Miso Glazed Salmon with noodles or rice to make it more substantial, add whatever greens or vegetables you have on hand, and top it with dulse flakes, sesame seeds or finely chopped roasted seaweed sheets.”
Don’t like Salmon for a Miso Glazed Salmon recipe?
That’s OK! Simply switch out the salmon for any type of fish fillet you like. And if you’re not a fan of fish, you can use a GMO-free firm tofu.
Is this the best Miso Glazed
Ingredients (serves 4)
- 2 tablespoons white miso paste
- 3 tablespoons boiling water
- 3 tablespoons pure maple syrup
- 1/4 cup sesame oil
- 1/4 cup grated ginger
- 4 x 175 g salmon fillets, skin and bones removed (ocean trout is also great here)
- 1 tablespoon tamari
- 4 cups chopped Asian greens (such as bok choy, choy sum and broccolini)
- 1 teaspoon black sesame seeds
- 1/2 cup coriander
- 1 bird’s eye chilli, thinly sliced
- Preheat the oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
- Place the miso paste in a large heatproof bowl, pour in the boiling water and whisk to make a thin paste. Add the maple syrup, 2 tablespoons of the sesame oil and half the ginger and whisk again to combine.
- Add the salmon to the bowl and rub the glaze into the fillets. Set aside to marinate for at least 15 minutes (the longer, the better).
- Spread out the salmon on the prepared tray and spoon over the remaining glaze. Transfer to the oven and bake for 10 minutes or until the fish is cooked through.
- Meanwhile, combine the tamari and remaining sesame oil and ginger in a large frying pan over medium heat. Add the greens and toss for a few minutes or until cooked to your liking.
- Divide the salmon and greens among serving plates and garnish with the sesame seeds, coriander and chilli.