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Saffron Roasted Cauliflower
with whipped feta & pomegranate
1h 15m·Easy·Serves 4
4.9
VegetarianGluten-Free
Year-roundMain
Miso-Glazed Salmon
with cucumber & sesame rice
A Japanese-inspired glaze of white miso, mirin and a touch of honey caramelises beautifully under the grill, giving the salmon a lacquered, sticky crust that contrasts with the cool crunch of the cucumber rice beneath. Weeknight cooking that feels like a restaurant meal.
15 minPrep Time
15 minCook Time
30 minTotal
4Serves
EasyDifficulty
September 2024Published
Ingredients
Serves 4
4 × 180gsalmon fillets, skin-on
3 tbspwhite miso paste
2 tbspmirin
1 tbsphoney
1 tbspsoy sauce (tamari for GF)
1 tspsesame oil
300gsushi rice, cooked
1cucumber, halved and thinly sliced
2 tbsprice wine vinegar
1 tspcaster sugar
2 tbsptoasted sesame seeds
4spring onions, sliced
1 sheetnori, cut into stripsoptional
Gluten-FreeDairy-FreePescatarian
Method
1
Whisk together the miso, mirin, honey, soy sauce and sesame oil until smooth. Place the salmon fillets in a shallow dish, coat with the glaze, and marinate for at least 30 minutes (or up to 4 hours in the fridge).
2
Toss the sliced cucumber with the rice wine vinegar, sugar, and a pinch of salt. Set aside to lightly pickle while you cook the salmon.
3
Preheat your grill (broiler) to high. Line a baking tray with foil and place the salmon skin-side down. Grill for 7–9 minutes until the glaze is deeply caramelised and the salmon is just cooked through with a slightly translucent centre.
4
Fold the pickled cucumber, sesame seeds, and half the spring onions through the warm sushi rice.
5
Divide the sesame cucumber rice between bowls. Flake the salmon on top, scatter with the remaining spring onions, sesame seeds and nori strips if using.
Recipe by Yuki Tanaka · Published September 2024
