Tue, 8 February 2022
Chef: Aisling Larkin
A modern, bright family favourite that is full of umami flavour, deliciously moreish and ready in under 30 minutes.
Ingredients:
(Serves 4)
- 4 salmon fillets (approx 750g)
- 1 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp soy/teriyaki sauce
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 2 cloves garlic
- 2 cm piece fresh ginger
- 4 tbsp water
- 200g tender stem broccoli
Garnish:
Fresh lime, red chilli, spring onions, sesame seeds and coriander
Coconut rice:
- 1 tsp oil
- 250g basmati rice
- 400ml coconut milk
- 100mls chicken stock
- ¼ tsp salt
Method
1. Preparation: Whisk all the marinade ingredients together in a bowl. Sit the salmon in a flat dish, pour over the marinade and allow to sit for anything from 15 minutes to 24 hours.
2. Steam the coconut rice: Make up the stock, open the tin of coconut milk. Heat the oil in the saucepan and cook the rice for 1 minute, stirring all the time. Pour in all the liquid together, bring it to a boil, then reduce it down to very low heat. Pop the lid on and cook until the rice has absorbed all the liquid and is soft. This usually takes about 30minutes. Turn off, allow to sit for a few moments, fluff up and transfer to a serving bowl. Garnish with fresh coriander.
3. Preheat the oven to 220?/200? fan / Gas 7. Arrange the salmon on the baking tray. Combine the miso, mirin, sesame, soy, garlic, ginger and water together. Whisk and spoon the marinade over the salmon and cook for 15 - 20 minutes. Plunge the broccoli into a saucepan of boiling water and cook for 3 minutes. Drain and refresh in ice-cold water immediately. Pop on the baking tray with salmon for the last 5-10 minutes of cooking.
4. Garnish the miso salmon traybake with lime wedges, fresh coriander, spring onions, sesame seeds and chilli. Serve family-style in the centre of the table on the tray with the big bowl of steamy fragrant coconut rice.
