A very easy, very quick fish dish, perfect for a mid week lunch, served with some mash, fried rice, noodles or any form of potatoes, with a side salad, of course.
However, as you can see in the picture, makes an amazing party dish as well. All I’ve done is cut the cooked salmon up into cubes/little pieces & paced them on a bed of rice, topped with a tiny piece of fried rice paper. You can just as easily top it with a slice of capsicum, cucumber or just a leaf. I reckon green would go nicely on top.
The salmon takes on the miso flavours very well, resulting in a very intense flavour that only needs light accompaniment. I am using red miso here, which is a better marinade than white miso. If you’d like to know a little more about miso, click here.
A quick and easy recipe using miso as the marinade for the salmon.
- 2 salmon fillets, skinless
- 1 tbsp red miso
- 1 small clove garlic, minced
- half in ginger, pounded/grated
- dash of white pepper
- dash of chilli flakes
- juice of half a lime
- 1 tsp sesame oil
- Mix all the ingredients together and marinade the salmon for 30 minutes.
- Preheat the oven to 200˚C/400˚F.
- Place the salmon fillets in a lightly greased baking dish & bake for 20-25 minutes, depending on how well done you like it. I prefer it at 20.
Prep time includes the 30 minutes of marinating.
- Serving Size: 2