Miso glazed salmon with pak choi
Miso glazed salmon with pak choi and plain rice
Once you’ve marinated the fish, just waiting for the rice to cook is the most time consuming part of making this meal. So get that going however you like to cook it (on the stove, in a rice cooker, or I like to microwave mine in a rice steamer bowl on the rice programme) and preheat the grill. You can then cook the fish and pak choi in the last 8 minutes before the rice is due to be ready.
Time: 10 minutes + about 30 minutes to marinate the salmon
Serves 2
Ingredients
2 salmon fillets
2 pak choi rinsed and leaves broken up
2 cloves garlic sliced
2 tsp soy sauce
1 tsp vegetable oil
Marinade
2 heaped teaspoons white miso (or you could use another miso of your choice, but given the delicate flavour of fish I prefer white miso which is the lightest type of miso)
1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
½ tsp sesame oil
Garnish
1 spring onion
black and/or white sesame seeds
Method
Salmon in a miso marinade, ready to be grilled
Mix the ingredients for the marinade in a suitable container to marinade the fish. Add the fish and cover both sides in the marinade then leave to marinate skin side up for about half an hour in the fridge.
Cook your rice and preheat the grill to high. About 8 minutes before the rice is due to be cooked, remove the fish from the marinade and place on a foil lined baking tray, skin side down. Place the fish under the grill and keep an eye on it (just to check it doesn’t burn, which it shouldn’t).
Heat a frying pan or wok on the stove with the oil. Once hot add the garlic and fry for about 30 seconds until the garlic begins to become fragrant, then add the pak choi.
Add about 2tsp soy sauce and stir then add a dash of water and cover the pak choi with a lid so it steam cooks. This should only take about 3 minutes or so, keep an eye on it. The pak choi should retain its crunch though the thinner end with the leaves will wilt. It should stay a vibrant green. If it starts getting wilted and soft then you are overcooking it.
Around about now the rice should be cooked and the fish should have been under the grill for about 8 minutes and cooked.
Plate up the rice, salmon and pak choi then finish off with a sprinkling of sliced spring onions and sesame seeds.
