Recipe

Miso-Ginger Baked Salmon

Name: Miso-Ginger Baked Salmon
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Ingredients: 4 salmon fillets; 3 tablespoons white miso paste; 1 tablespoon rice vinegar; 1 tablespoon honey; 2 teaspoons fresh ginger, grated; 1 teaspoon toasted sesame oil; 2 stalks spring onions, sliced; 1 teaspoon sesame seeds

Savoury white miso, fresh ginger and a touch of honey form a deeply flavoured coating for tender fillets.

Servings: 4
Prep: 15 min
Cook: 14 min

Prep: 15 min
Cook: 14 min
Total: 29 min

Ingredients

Method

Mix the miso, vinegar, honey, ginger and sesame oil into a smooth paste.
Spread the paste over the tops of the dried fillets and marinate in the refrigerator for 15 to 30 minutes.
Heat the oven to 200 C (400 F) and line a tray with parchment.
Place the fillets on the tray and bake 12 to 14 minutes until opaque and flaking.
Finish under a hot grill for a minute if you want deeper colour, watching closely.
Top with spring onions and sesame seeds.

Tips

Miso is salty, so skip extra salt. Keep the marinade short so the texture stays tender. Check the thickest part: the flesh should be opaque and flake easily with a fork, and you should follow your food-safety agency guidance on safe internal temperature.

Storage

Cool promptly, then refrigerate in a sealed container and eat within the period recommended by your local food-safety agency. Reheat gently until steaming hot, or serve cold in salads and sandwiches.

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