Miso Salmon & Wild Rice with Sesame Asparagus
- Seafood
- Asian
- Low Calorie
- Low Carb
- Premium
Wild salmon fillet marinated in a sweet and savoury miso marinade, garnished with sesame seeds and served with sesame asparagus.
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Nutrition Per Serving
- Calories 461
- Carbs 86.1g
- Fat 7.7g
- Fibre 8.4g
- Protein 17.4g
- Sugar 26.7g
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Step 1
Preheat the oven to 180C. Bring a saucepan of salted water to the boil. In a bowl, mix together rice vinegar, miso paste, dijon mustard, and honey. Reserve 1/4 of the miso marinade, and rub the remaining marinade over the salmon fillets.
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Step 2
Add wild rice to the boiling water and cook until tender (15 minutes). In another small bowl, mix together soy sauce and sesame oil.
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Step 3
Heat a non-stick (oven-proof if possible) frying pan with olive oil over medium-high heat. Add the miso-marinated salmon (skin side down) and cook until the skin is crisp. Turn the salmon and sear until caramelized.
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Step 4
Transfer the salmon to the oven (or first to a lined baking tray if not using an oven-proof pan). Bake until cooked through.
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Step 5
In another pan with olive oil over medium-high heat, cook the asparagus until tender and the skin has slightly blistered. Add the soy-sesame mixture to the asparagus and stir-fry for a few moments.
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Step 6
Plate the dish: drain the rice and distribute among serving plates, along with the asparagus. Remove the salmon from the oven and arrange on serving plates. Brush the salmon with the remaining miso-marinade if desired, and garnish the dish with sesame seeds to serve.
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Reviews
Gee Mears Verified
Jordan Hashmi Verified
Barbara Tits Verified
Rich Kerslake Verified
Miso salmon very tender and tasty but I personally prefer my asparagus to be dry fried rather than with soy & oil