Miso Salmon & Wild Rice with Sesame Asparagus
Wild salmon fillet marinated in a sweet and savoury miso marinade, garnished with sesame seeds and served with sesame asparagus.
Nutrition Per Portion
- Calories
461
- Carbs
86.1g
- Fat
7.7g
- Fibre
8.4g
- Protein
17.4g
- Sugar
26.7g
-
Rice Vinegar
-
Organic Salmon Fillet
-
Miso Paste
-
Dijon Mustard
-
Giant Asparagus
-
Soy Sauce
-
Sesame Oil
-
Organic Sesame Seeds
-
Organic Honey
-
Black Wild Rice
|
Rice Vinegar |
Organic Salmon Fillet |
Miso Paste |
Dijon Mustard |
Giant Asparagus |
Soy Sauce |
|
Sesame Oil |
Organic Sesame Seeds |
Organic Honey |
Black Wild Rice |
- Switch to timeline view
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
Ingredients
Rice Vinegar
Organic Salmon Fillet
Miso Paste
Dijon Mustard
Giant Asparagus
trimmed
Soy Sauce
Sesame Oil
Organic Sesame Seeds
Organic Honey
Black Wild Rice
-
-
-
-
Reviews (3)
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