Salmon with Miso

By: Katrina Butterworth
Salmon with Miso
Course
Dinner Ferment Main Dish Reset Recipes
Tags
4W-Reset Asian Healthy High Antioxidants Japanese
Info
  • Servings
    4
  • Prep Time
    20 mins
  • Cook Time
    15 mins
Ingredients
  • Extra-virgin cold-pressed olive oil 1 tbsp
  • White Miso paste 3 tsp
  • Organic honey 50 ml
  • Sesame oil 1 ½ tbsp
  • Fresh salmon fillet 4 pieces
  • Fresh minced garlic 2 tsp
  • Fresh grated ginger 1 tsp
  • Carrot, julienned 1 med
  • Shallots, thinly sliced 4 med
  • Fresh soya bean sprouts 1 cup
  • Rice Vinegar 1/3 cup
  • Toasted sesame seeds 1 tbsp
  • Red Cabbage, shredded 1/2 cup
  • Red Capsicum, seeded and sliced 1/2 small
  • Sesame oil 1 tbsp
  • Chopped fresh Coriander leaves 2 tbsp
A delicious Japanese inspired dish..

Method

  1. Combine the miso, honey, sesame oil and one tablespoon of water to make a paste. Brush over the salmon and allow to sit in the fridge for 1 hour.
  2. Heat a non-stick frying pan (you need a light spray of olive oil) and cook salmon to your desired texture.
  3. Heat the coconut oil in a large fry pan or wok, add the garlic, ginger, carrot, cabbage, capsicum, spring onions and sprouts and stir fry for one to two minutes. Do not overcook the vegetables – they should be crisp.
  4. Add the rice vinegar, tamarin, extra sesame oil and mix through quickly.
  5. Divide the vegetables among four plates, top with a portion of salmon and sprinkle with sesame seeds. Serve garnished with fresh coriander.
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