The BEST Miso Salmon
Salmon glazed with an incredible sweet-savoury umami miso sauce, on top a bed of warm rice, and perfectly complemented with a tart cucumber salad. This is 100% my meal of choice to detox from a big weekend! By all means, swap the white rice for brown or multigrain rice.
You Will Need
In a bowl, mix the ingredients for the miso marinade and then add the salmon in, turning until it’s completely coated. Leave to marinate in the fridge for at least 30 minutes, preferably overnight.
To make the cucumber salad, cut the cucumber in half and place it on a chopping board. Smash it several times with a rolling pin (or whatever works for you), scoop out the seeds, and cut into thin batons. Leave it to one side while you cook the salmon.
Preheat the oven to 200°C. Arrange the salmon in a baking dish (leave the marinade behind as miso burns really easily) and bake for 15 minutes or until the salmon is cooked through and breaks easily with a fork.
Serve the salmon fillets with cooked rice and cucumber salad. I recommend placing the cucumber salad on top of the rice (i.e. below the salmon) as the ‘pickle liquid’ adds a certain sweetness to the rice. Top with furikake if using and enjoy!