Baked Miso Salmon

• porciones: 4 servings
• tiempo activo: 5 minutes
• tiempo total: 55 years 7 months 24 day

Ingredientes

4 skin-on salmon fillets

Vegetables of choice, to serve (steamed bok choy pictured)

Cooked rice, to serve

Black and white sesame seeds, to serve (optional)

Sliced spring onion (scallion), to serve (optional)

Sliced fresh chilli, to serve (optional)

1 red onion, finely sliced

2 tbsp rice wine vinegar

1 tsp caster (superfine) sugar

2 tbsp miso paste (it doesn’t matter if you use white or red, and it keeps in the fridge for 2–3 months) (see note 1 for gluten-free)

2 tbsp tamari (or all-purpose soy sauce)

1 tbsp sesame oil

1 tbsp brown sugar

2 tbsp rice wine vinegar

Instrucciones

Preheat the oven to 200°C (400°F) (all oven types).

Combine the red onion pickle ingredients in a bowl and set aside.

Mix the marinade ingredients together in a small, shallow baking dish until the sugar has dissolved (it may not be completely smooth due to the miso, which is fine). Add the salmon and turn a few times until coated.

Place in the oven and cook for 12 minutes.

To brown and caramelise the salmon, add 2–3 tablespoons of water to the base of the dish to stop the sauce from burning. Set the oven to grill (broil) and grill the salmon for 3–5 minutes (see note 2).

Serve the salmon alongside the vegetables, rice and red onion pickle. Sprinkle with sesame seeds, spring onion and chilli, if using.

Nutrición

• Calorías: 699
• Grasa Total: 26.2 g
• Grasa Saturada: 6.6 g
• Grasa Trans: 0.1 g
• Colesterol: 202 mg
• Sodio: 837.3 mg
• Carbohidratos Totales: 25.2 g
• Fibra Dietética: 2.2 g
• Azúcares Totales: 5.3 g
• Proteína: 92.2 g