We've cooked these miso-marinated salmon fillets under the grill to get them sticky and caramelised on the outside and soft and tender inside. We've served them with fluffy sushi rice and a yuzu broccoli salad for zing. A gorgeous dinner without the fuss.
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Serves
4
White Miso
White Sugar
Sake
Mirin
Salmon
Sushi Rice
Water
Fresh Ginger
Light Soy Sauce
Yuzu Juice
Sesame Oil
Tenderstem Broccoli
Serves
4
White Miso
White Sugar
Sake
Mirin
Salmon
Sushi Rice
Water
Fresh Ginger
Light Soy Sauce
Yuzu Juice
Sesame Oil
Tenderstem Broccoli
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Step 1.
To make the marinade, add the miso paste, sugar, sake and mirin to a small saucepan and whisk until combined. Set the pan over a high heat for a minute or so until the mixture is almost boiling, then remove from the heat and leave to cool.
Step 2.
Add the salmon fillets to a baking tray or ziplock bag and pour over the miso marinade so the fillets are well covered. Leave to marinate in the fridge for at least 30 mins and ideally overnight.
Step 3.
Wash the rice two or three times until the water runs clear, then drain. Add the rice to a saucepan along with the water. Pop the lid on and heat on high until boiling, then reduce to the lowest heat and set a timer for 11 mins. When the time is up, turn off the heat and set another timer for 10 mins to finish steaming. Set aside, with the lid still on, until ready to serve.
Step 4.
Heat the grill to high. Gently brush any excess marinade off the salmon but don’t wipe it clean off. Transfer the salmon fillets to a baking tray (if they’re not already on one) then slide under the grill for 17-20 mins until cooked through.
Step 5.
Pour the excess marinade into a saucepan and set it over a low-medium heat. Let the mixture bubble away for 3-5 mins until reduced by a quarter, then set aside until ready to serve.
Step 6.
For the broccoli, grate the ginger into a salad bowl then add the light soy sauce, yuzu juice and sesame oil and whisk until combined. Bring a pot of water to a boil, add a large pinch of salt and blanch the broccoli for 2 mins then drain. Add to the dressing and toss to coat.
Step 7.
To serve, divide the rice between bowls and top with the salmon and broccoli, spooning over the miso reduction on top of the salmon.
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