SALMON WITH MISO VEGETABLES
A Japanese-inspired meal with nutritious fish, broccoli and watercress served in a rich garlicky broth
Provided by Sara Buenfeld
Categories Main course
Time 14m
Number Of Ingredients 8
Steps:
- Make up the soup mix in a large pan with 500ml water and bring to the boil with the garlic and vinegar. Add the broccoli and spring onions, cover and cook for 5 mins.
- Stir in the beansprouts and watercress, top with the salmon and cover again. Cook for 4 mins until the salmon flakes easily. Serve in bowls with a fork and spoon.
Nutrition Facts : Calories 282 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium
SALMON WITH ROASTED MISO VEGETABLES
A nutritious, quick and easy dinner for two - roasted potatoes and greens in a miso dressing with pieces of perfectly seasoned pan-fried salmon.
Provided by Tally Rye
Categories Main course
Yield Serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 230C/210C Fan/Gas 8 and put a roasting tin on the middle shelf to heat up.
- Bring a pan of salted water to the boil and add the potatoes. Bring back up to the boil, cook for 6-7 minutes until tender, then drain and leave to steam dry for a couple of minutes.
- Meanwhile, whisk the dressing ingredients together in a large bowl, adding a little hot water to thin the dressing to a pourable consistency.
- Tip the potatoes, beans and broccoli into the preheated roasting tin, drizzle with oil and season with salt and pepper. Give everything a good mix, then roast for 10 minutes until the potatoes are soft and the vegetables are beginning to caramelise. Pour the dressing over and toss to coat.
- Heat a non-stick frying pan over a high heat and season the salmon with a little salt and pepper. Lay the salmon in the pan and cook without moving for 3 minutes. Gently turn the fish over and cook for a further 2 minutes.
- Serve the salmon with the vegetables and lemon wedges.
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
MISO-CITRUS POACHED SALMON WITH VEGETABLES
Earthy flavored miso is a perfect complement for salmon in this one-pot meal. You may serve this dish over brown rice or rice noodles, or simply as-is.
Provided by cameal
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 42m
Yield 2
Number Of Ingredients 15
Steps:
- Heat olive oil in a large, deep skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Season with salt and pepper. Squeeze lemon juice over the onions and add rind in the skillet. Fill the skillet halfway with water; stir in miso paste and vegetable bouillon cube.
- Place salmon fillet skin-side down in the skillet. Pour in enough water to cover and bring to a simmer, about 4 minutes. Add baby bok choy, carrots, and celery. Continue simmering until salmon flakes easily with a fork, 2 to 6 minutes more.
- Transfer salmon fillets to shallow bowls. Remove lemon rind from the skillet and stir enoki mushrooms, watercress, and green onions into the broth. Cook until heated through, about 20 seconds.
- Arrange baby bok choy, carrots, celery, enoki mushrooms, watercress, and green onions around salmon in the bowls. Ladle broth on top.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 21.6 g, Cholesterol 74.7 mg, Fat 13.6 g, Fiber 7.1 g, Protein 44 g, SaturatedFat 2.7 g, Sodium 767.8 mg, Sugar 9.4 g
MISO SALMON
I love miso salmon! It was the obvious choice for developing a healthy weeknight meal. This beautiful dish is full of Asian flavors and fresh, colorful veggies. And it doesn't feel as if the meal was thrown together quickly. -Ann Piscitelli, Nokomis, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside. , Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.
Nutrition Facts : Calories 591 calories, Fat 36g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1255mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY
Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
- Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
- Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
- Bake for 10-12 minutes, or until the salmon is cooked to your liking.
- Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 26 grams
MISO-MARINATED SALMON
Ever wondered what to do with the Japanese paste miso? This variation of a classic Nobu fish dish is a great place to start
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
- Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
- Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
Nutrition Facts : Calories 239 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
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SMOKY SALMON WITH MISO-DRESSED VEGETABLES RECIPE
From foodandwine.com
Servings 4Total Time 1 hr
- In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat, whisking, until hot, 3 minutes. Whisk in the soy sauce and move off the heat.
- In a large cast-iron skillet, heat 1 tablespoon of the oil. Season the salmon with salt and piment d'Espelette; add to the skillet and cook over high heat, turning once, until lightly browned, 2 minutes total. Transfer to a plate.
- Working in a well-ventilated kitchen, wipe out the skillet and add the hardwood chips. Cook the chips over high heat until they start to smoke, 5 minutes. Place a wire rack over the skillet and set the salmon on it. Tent the salmon with a large sheet of heavy-duty foil and smoke for 5 minutes, until the salmon is medium within. Transfer the salmon to a plate.
- Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil. Add the shiitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, 4 minutes. Add the fennel and carrots and cook, tossing, until crisp-tender, 2 minutes. Add the turnips and spinach and cook, tossing, until the spinach is just wilted, 1 minute. Season with salt and sprinkle lightly with piment d'Espelette; add 1 tablespoon of the miso dressing and toss well. Transfer to plates. Flake the salmon, scatter it over the salad and serve, passing the remaining dressing at the table.
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