Name: Baked Miso Salmon
Prep time: 5 min
Cook time: PT-466499H1M
Total time: PT-466499H1M
Yield: 4
Ingredients: 1 red onion, finely sliced; 2 tbsp rice wine vinegar; 1 tsp caster sugar; 2 tbsp miso paste (it doesn’t matter if you use white or red, it keeps in the fridge for 2-3 months); 2 tbsp tamari (or all-purpose soy sauce); 1 tbsp sesame oil; 1 tbsp brown sugar; 2 tbsp rice wine vinegar; 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); Spring onion, sliced to serve (optional); Fresh chilli, sliced to serve (optional)

Instructions

Preheat the oven to 200° C fan.
Combine the red onion pickle ingredients, and set aside.
Mix the marinade ingredients together in a shallow, small 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 tbsp of water to the base of the tray to stop the sauce from burning. Set the oven to grill and grill the salmon for 3-5 minutes (see note 1).
Serve alongside vegetables, rice and red onion pickle. Sprinkle with sesame seeds, spring onion and chilli if using.

Notes

Note 1 – This part happens quickly so don’t go too far! Check the salmon at the 3 minute mark. If the salmon is not browned, continue cooking under the grill for a further 2 minutes. The sauce should still be liquid (drizzle it over your rice!) but starting to caramelise on top.

MAKE AHEAD AND LEFTOVERS – Miso Salmon is best cooked and eaten immediately however leftovers can be stored up to 48 hours. Reheat in the microwave taking care to not overheat which will result in rubbery salmon. Not suitable to freeze.