SALMON WITH MISO VEGETABLES
A Japanese-inspired meal with nutritious fish, broccoli and watercress served in a rich garlicky broth
Provided by Sara Buenfeld
Categories Main course
Time 14m
Number Of Ingredients 8
Steps:
- Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
- Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.
Nutrition Facts : Calories 282 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
SALMON WITH ROASTED MISO VEGETABLES
A nutritious, quick and easy dinner for two - roasted potatoes and greens in a miso dressing with pieces of perfectly seasoned pan-fried salmon.
Provided by Tally Rye
Categories Main course
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up.
- Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6-7 minutes until tender, then drain and leave to steam dry for a couple of minutes.
- Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency.
- Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat.
- Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes.
- Serve the salmon with the vegetables and lemon wedges.
EASY MISO SALMON
This is an amazing miso salmon recipe that I discovered after eating the miso salmon from The Cheesecake Factory®. It's extremely easy to make and tastes so good!
Provided by shuki
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a shallow baking dish with cooking spray.
- Whisk brown sugar, soy sauce, hot water, and miso together in a large glass or ceramic bowl until thoroughly combined. Add salmon and turn several times to coat. Marinate for 10 minutes, occasionally spooning the mixture over the fish to make sure its covered.
- Transfer salmon to the prepared baking dish and cover with foil. Leave extra marinade in the bowl.
- Bake in the preheated oven for 7 minutes. Uncover, spoon remaining marinade evenly onto the salmon, and bake until fish flakes easily with a fork, about 3 more minutes.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 16.2 g, Cholesterol 72 mg, Fat 6.2 g, Fiber 0.5 g, Protein 32.3 g, SaturatedFat 1.5 g, Sodium 854 mg, Sugar 13.8 g
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
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SMOKY SALMON WITH MISO-DRESSED VEGETABLES - FOOD
From foodandwine.com
Author Michael CimarustiTotal Time 1 hr
- In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat, whisking, until hot, 3 minutes. Whisk in the soy sauce and move off the heat.
- In a large cast-iron skillet, heat 1 tablespoon of the oil. Season the salmon with salt and piment d'Espelette; add to the skillet and cook over high heat, turning once, until lightly browned, 2 minutes total. Transfer to a plate.
- Working in a well-ventilated kitchen, wipe out the skillet and add the hardwood chips. Cook the chips over high heat until they start to smoke, 5 minutes. Place a wire rack over the skillet and set the salmon on it. Tent the salmon with a large sheet of heavy-duty foil and smoke for 5 minutes, until the salmon is medium within. Transfer the salmon to a plate.
- Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil. Add the shiitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, 4 minutes. Add the fennel and carrots and cook, tossing, until crisp-tender, 2 minutes. Add the turnips and spinach and cook, tossing, until the spinach is just wilted, 1 minute. Season with salt and sprinkle lightly with piment d'Espelette; add 1 tablespoon of the miso dressing and toss well. Transfer to plates. Flake the salmon, scatter it over the salad and serve, passing the remaining dressing at the table.
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