Miso is gaining in popularity, and for good reason, as its subtle, umami flavour adds a satisfying depth to both sweet and savoury cuisine. In this excellent Miso Salmon recipe, seafood supremo Rick Stein uses it to great effect, creating a satisfying and healthy salmon supper for a dinner party.
Miso Salmon
Print RecipeIngredients
- 4 salmon fillets, about 140g each
- Sunflower oil, for greasing
- 2 tsp brown miso paste
- 2 tsp balsamic vinegar
- 2 tsp soy sauce
- 1 tsp Spanish smoked paprika
- 200g dried rice noodles
- 3 tbsp sunflower oil
- 3 garlic cloves, finely grated
- 25g ginger, finely grated
- 8 spring onions, sliced
- 2 medium red chillies, thinly sliced
- 100g beansprouts
- Small pack of coriander, chopped
- 1 tbsp fish sauce
Instructions
Step 1: Boil the noodles for 3mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.
Step 2: Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8mins until just cooked through.
Step 3: Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat.
Step 4: To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.
