Miso-Glazed Salmon

Miso-Glazed Salmon

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 14, 2018.
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with broccoli capsicum salad

Ingredients

BROCCOLI CAPSICUM SALAD

  • ½ broccoli
  • ½ Palermo capsicum
  • 1 carrot
  • ½ courgette
  • 50g baby spinach

MISO-GLAZED SALMON

  • 250g salmon fillet
  • 1 tablespoon miso drizzle
  • 1 teaspoon sesame seeds

SESAME MISO DRESSING

  • 1 teaspoon sesame seeds
  • 1½ tablespoons miso drizzle
  • 1½ teaspoons rice wine vinegar
  • 1½ teaspoons soy sauce
  • ½ teaspoon sesame oil
  • 1-2 teaspoons water
  • ¼-½ teaspoon finely grated ginger

TO SERVE

  • 1-2 tablespoons coriander, finely chopped
  • 1 spring onion, very thinly sliced (optional)

Steps

  1. Preheat oven grill to high. Bring a full kettle to the boil. Line an oven tray (with a lip) with baking paper. Dice broccoli florets and stalk 1cm, place in a medium, heat-proof bowl and cover with boiling water. Cover with a plate and leave 5-6 minutes, until bright green and tender. Drain, rinse under cold water and drain well.
  2. While broccoli cooks, thinly slice capsicum. Peel carrot and courgette into ribbons and thinly slice cores. Set aside in a large bowl.
  3. Prepare miso-glazed salmon. Pat salmon dry and remove any remaining pin bones. Cut lengthways into 2 equal pieces and place on prepared tray. Spread 1½ teaspoons of the miso drizzle evenly over each piece and sprinkle over sesame seeds. Grill salmon (on middle-upper oven rack) for 6-8 minutes for medium-rare (depending on thickness), or until cooked to your liking.
  4. While salmon grills, mix all sesame miso dressing ingredients together in a small bowl. Once broccoli is cooked and drained, add to bowl with all remaining salad ingredients. Pour 2 tablespoons of the sesame miso dressing over salad (reserving remainder to serve) and toss well to combine. Season to taste.
  5. TO SERVE divide broccoli capsicum salad between plates. Top with miso-glazed salmon, and sprinkle over coriander and spring onion. Drizzle over reserved sesame miso dressing.