Umami Recipes
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Miso-Basted Sheet Tray Skin-On Whole Salmon Fillet With Veg

4 servings

servings

15 minutes

active time

35 minutes

total time

Ingredients

1 ⅕ kg side of salmon (2.5cm high, pin-boned and skin on)

3 large carrots (peeled and sliced at an angle)

3 large potatoes (peeled halved and sliced at an angle)

sea salt flakes (freshly crushed black pepper, a drizzle of olive oil)

3 tablespoons white or red miso paste

3 tablespoons mirin

3 tablespoon cooking sake

3 tablespoons light soy sauce

2 tablespoons sesame oil

4 garlic cloves (minced)

1 tablespoon grated ginger

3 spring onions (trimmed and thinly sliced at an angle)

big handful of fresh coriander leaves (chopped)

white and black sesame seeds (to garnish)

Directions

Pre-heat oven to 200°C (180°C fan-forced).

Line a large half-sheet rimmed tray (44cm X 31cm) with baking paper. Arrange chopped veggies along the two longer sides of the tray. Sprinkle with salt and pepper. Drizzle with a bit of olive oil. Bake in the pre-heated oven for 15-20 minutes.

Place salmon skin-side down in a large, shallow bowl. Prepare the marinade by mixing miso paste, mirin, sake, soy sauce, sesame oil, garlic and ginger in a small bowl. Spoon 3 tablespoons of the marinade over the salmon and rub gently to coat the salmon under and over. Let it rest while the veggies roast.

After 15 minutes, bring the tray of veggies out of the oven. Using a spoon, carefully move the veggies further along the sides of the tray to make room for salmon in the middle. Add the salmon skin-side down to the tray in the center. Spoon all but 2 tablespoons of the marinade over the salmon. Bake in the oven for 20 minutes. Increase heat to 220°C (200°C fan-forced) on regular or Grill function and bake for a further 2-3 minutes to colour the salmon a bit. When done, remove from the oven, drizzle with the remaining marinade and allow to rest for 5 minutes with loosely covered foil. The salmon will continue cooking.

Garnish with spring onion, coriander and sesame seeds. Serve with steamed rice.

4 servings

servings

15 minutes

active time

35 minutes

total time
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