Posted by

Victoria Lagodinsky

March 12, 2014

recipe for honey miso salmon

Marinate the salmon while you’re getting the kids’ school bags ready for the next day, polishing school shoes, washing sports kit (and hoping it will dry in time) and making sure your kids have cleaned their teeth before they go to bed. Once that’s all done, this is a delicious recipe for two that takes no time at all to whip up.

Honey Miso Salmon with Warm Green Salad Recipe

Makes: Makes 2 adult or 4 kid-sized portions

Preparation Time: 10 minutes, plus at least 30 minutes marinating (optional)

Cooking Time5 minutes
Honey Miso Salmon

2 salmon fillets, skinned
½ recipe quantity Honey Miso Marinade (see below)
sunflower or olive oil, for brushing
1 tsp toasted sesame seeds

Warm Green Salad

200g/7oz broccoli or tenderstem broccoli
100g/3½oz sugar snap peas
85g/3oz/scant ½ cup frozen soya beans or broad beans, defrosted
85g/3oz/scant cup frozen peas, defrosted
2 spring onions, finely sliced on an angle
juice of ½ lime
1 tsp toasted sesame oil
1 tbsp olive oil
1 small handful of coriander leaves, chopped
sea salt and freshly ground black pepper
1. Put the salmon in a shallow, non-metallic bowl, pour over the marinade and rub it into the fillets. Cover and leave to marinate in the fridge for about 30 minutes, or longer if you can, but it can be cooked straight away if necessary.
2. Brush a frying pan or griddle with a little oil over a medium-high heat, add the salmon and cook for a couple of minutes on each side until just cooked through.
3. Meanwhile, bring a pan of water to the boil, put the broccoli and sugar snap peas in a steamer basket and steam for up to 5 minutes until tender.
4. Transfer to a bowl and toss with the remaining salad ingredients, seasoning lightly with salt and pepper.
5. Scatter the sesame seeds over the hot salmon and serve with the warm salad.
Lifesaver marinade aka Honey Miso Marinade

Make up a batch of this marinade and store in a jar in the fridge for up to 2 weeks. Use it to flavour fish, chicken, pork or beef before frying or grilling. These measurements will give you 4 adult portions, but you can prepare as much as you like.

Mix together: 2 tbsp clear honey, 2 tbsp miso paste, 2 tsp rice vinegar or lime juice, 2 tbsp light soy sauce and 4cm/1½in piece of root ginger, peeled and finely grated.


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