Miso Salmon, Cucumber, Radish and Fresh Herbs
Servings
6
servingsPrep time
20
minutesCooking time
30
minutesIngredients
1 1 boneless side of salmon, about 1.4kg, with skin on
1 1 ⁄4 cup (90g) honey
1 1 ⁄4 cup (70g) white miso paste
1 Tbsp 1 light soy sauce
1 Tbsp 1 freshly grated ginger
2 tsp 2 grated lime rind
1 Tbsp 1 lime juice
- CUCUMBER AND RADISH SALAD
2 2 Lebanese cucumbers, thinly sliced
1 1 bunch red radish, thinly sliced
2 Tbsp 2 soy sauce
2 Tbsp 2 lemon juice
1 Tbsp 1 sesame oil
Sea salt and freshly ground black pepper
100 g 100 snow pea sprouts, trimmed, to garnish
1 cup 1 coriander sprigs, firmly packed
1 1 long red chilli, thinly sliced, to garnish
Black sesame seeds, to garnish
Method
- Make cucumber and radish salad by combining cucumbers and radish in a bowl. Pour over half of combined soy sauce, lemon juice, sesame oil and salt and pepper to taste. Stir well to combine. Reserve remaining dressing. Stand for 10 minutes to allow flavours to develop and soften, then strain to remove any excess liquid.
- Place salmon onto baking tray lined with baking paper.
- In small bowl combine honey, miso paste, soy sauce, ginger, lime rind and juice. Spread 3⁄4 onto the salmon, reserving remaining to brush onto cooked salmon before grilling.
- Preheat oven to 180°C, fan-forced. Cook salmon for 20 minutes or until just cooked through. Remove from oven.
- Preheat grill on high. Brush salmon with reserved miso mixture. Grill for 5-10 minutes or until charred.
- Transfer salmon onto large platter. Top with cucumber and radish salad. Garnish with snow pea sprouts, coriander and chilli. Sprinkle with black sesame seeds.
- Serve with remaining dressing.
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