Miso Salmon with Smacked Cucumber
Ingredients
- 4 salmon fillets skinless, about 120g each
- 250 g (glutinous) sticky rice
- 320 ml cold water
- 2 tbsp red miso paste
- 2 tbsp rice wine
- 2 tbsp light soy sauce
- 2 tsp caster sugar
- 4 spring onion
- 4 tsp sesame oil
For the salad:
- 1 cucumber
- 50 ml rice wine vinegar
- 2 tbsp caster sugar
- ½ head Chinese cabbage
- 200 g beansprouts
To serve:
Equipment
Deep-sided baking dish
Chopping board
Chopping knife
Whisk
Tongs
Sieve
Saucepan
Metal spatula
Mixing bowl
Measuring spoons
Measuring jug
Instructions
- To make the smacked cucumber salad, place the cucumber on a chopping board and smash several times with a rolling pin. Then cut in half, scoop out the seeds and cut into thin batons.
- Thinly slice the Chinese cabbage.
- Place the rice wine vinegar and caster sugar in a serving bowl and whisk until the sugar has dissolved. Add the cucumber batons, Chinese cabbage and beansprouts and toss to coat. Set aside for at least 10 minutes, or up to 8 hours in the fridge.
- Next make your miso marinade. Thinly slice the spring onions.
- To a baking dish add the red miso paste, rice wine, light soy sauce, caster sugar, the spring onion and sesame oil. Whisk to combine.
- Place the salmon in the dish and turn to coat. Leave to marinade in the fridge for 30 minutes and up to 2 hours or it can be used straight away.
- Preheat the oven to 200 ̊C /400 ̊F and rinse and drain the glutinous rice and add to a saucepan. Cover with cold water and place on a high heat until it comes to the boil. Place a lid on the pan and turn the heat down to low. Cook for 15 minutes and allow to stand for 5 minutes before serving.
- While the rice is cooking, bake the salmon in the oven for 15 minutes until it is cooked through and flakes apart easily. Serve the salmon fillets with the cooked rice and cucumber salad. Sprinkle the sesame seeds over and serve.
Notes
A tender fillet of warm salmon in a sticky umami glaze is delicious on its own, but combined with brown rice and a smacked cucumber salad you are in for an Asian treat. ‘Smacked cucumber salad?!’ I hear you cry. Fear not, the salad of softened pieces of cucumber in a sharp pickle with cabbage, bean sprouts and toasted sesame seeds will have you converted.
Nutrition
Calories: 663kcal