Many of you would have made miso soup before, now is the time to try this twist on the Japanese favourite, utilising the miso soup paste as a marinade for salmon. The recipe is a steaming infusion, gloriously spiked with fresh ginger, brimming with veggies and topped with flavour-packed rare salmon. The combination of the flavours and textures elevates this Japanese-styled dish to new heights. Enjoy!
PREP TIME: 15 mins
COOK TIME: 20 mins
SERVES: 4 people
4 fillets salmon, about 150-200g each
2 tablespoons miso paste (you can use the soup paste from sachets if you don’t have the tub of paste)
1 tablespoon mirin (optional but adds good flavour)
1 tablespoon rice vinegar
1 tablespoon brown sugar
2 tablespoons soy sauce
1 litre of good-quality subtle fish stock(from a pouch, not an instant stock,or use similar chicken stock)
2 thumbs ginger, peeled, cut into rough slices
4 cloves garlic, roughly chopped
3 tablespoons soy sauce
100g snow peas, tough ends chopped off
1 pack bok choi, chopped roughly
cup shelled edamame (you can buy frozen)
2 tablespoons toasted sesame seeds
1 red chilli thinly-sliced
2 spring onions
1.Pre-heat oven to 200degC.
2.Combine all the ingredients in the miso paste into a small bowl and mix until smooth.
3.Pat dry the salmon and smother each piece with marinade. Let it absorb and marinade for at least 30 minutes before you cook it.
4.Next prepare your broth. Peel your shallots and slice. Combine the stock, shallots, garlic, ginger and soy sauce in a pot. Bring to the boil and reduce to a simmer for about 10 minutes. Scoop out the veges and set the broth aside till ready to eat.
5.Take the salmon and pat dry. Spray an oven tray with a little oil and place the salmon on the tray. Pop into the oven once it has heated up and cook for about 12-15 minutes, until cooked. It’s nice when it’s a little pink in the middle, so closer to 12 minutes is my preference.
6.While this is cooking, you need to blanch the other vegetables. Bring a pot with a little water in the bottom to boil. Throw in your bok choi and blanch for about 1 minute. Scoop out and set aside. Next do the snow peas, blanch again for one minute and scoop out.
7.Finally put in your edamame and again blanch for one minute and then drain.
8.Bring your broth back to the boil. Evenly dish the veges between four warmed bowls. Pour the broth over evenly then gently place a piece of salmon across each bowl.
9.Garnish the salmon with sesame seeds, then sprinkle over the spring onion and chilli.
10.Drizzle over a little sesame oil then serve immediately. If you have hungry guests you can serve a side of brown rice.