Miso Glazed Salmon
Sweet and savory miso glazed salmon with a light blackberry salad. Don't forget to check out our step by step photos and tips above!
Ingredients
For the Salmon:
- ⅓ cup brown sugar 60g packed
- ¼ tsp ground ginger
- 2 tsp red miso paste
- 1-2 thai chili chopped, seeded
- 2 tbsp mirin
- 2 tbsp sesame oil
- 2 cloves garlic smashed, minced
- 2 tbsp soy sauce
- 4 salmon fillets
For the Salad:
- ¼ cup olive oil
- 1 tbsp honey 60ml
- 1 clam shell blackberries ripe
- 1 sprig thyme fresh
- 1 pinch of salt
- ¼ cup champagne vinegar 60ml
- 2- 4 radishes thinly sliced
- 1 avocado sliced
- 5 oz Arugula
Instructions
For the Salmon:
- Preheat to 425F.
- To prep the marinade, smash the garlic and remove skin. Mince and set aside.
- Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
- In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
- Give it a good whisk.
- Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
- Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
- Bake for about 15 - 20 minutes or until golden.
For the Salad:
- In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
- Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
- Add the top and shake.
- Chop the rest of the blackberries into halves. Thinly slice radishes.
- Slice and and fan an avocado.
- Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.
Notes
- If you like a bit of extra bite go ahead and slice some red onion thinly then let it soak in your vinaigrette for a bit. They'll pickle and be delicious!
- Keep a close eye on the glazed salmon in the oven as it will caramelize and burn pretty fast. I recommend placing the thin side of the fish toward the door as it is a bit cooler there.
- If you want to turn the spice up add more or switch to habañeros which are hotter.
- Pretty much any kind of berries will work for the salad.
- If you're not a fan of peppery arugula you could use baby spinach or mixed salad leaves.
- Feel free to add in any extra veggies to taste.
Nutrition
Serving: 1filet Calories: 210kcal Carbohydrates: 12g Protein: 31g Fat: 10g Saturated Fat: 2g Monounsaturated Fat: 3g Cholesterol: 21mg Sodium: 190mg Potassium: 34mg Fiber: 4g Sugar: 9g Vitamin A: 100IU Vitamin C: 1.7mg Iron: 0.7mg