Miso salmon with sesame crust
7
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
White miso is made from soybeans fermented with rice and has a sweeter taste compared to other miso pastes. Packed with probiotics, it adds a tasty flavour to sesame and ginger crusted salmon.
Ingredients
Miso paste
1 tbs, white variety
Fresh ginger
1½ tsp, grated
Sake or Japanese rice wine
1 tbs
Skinless salmon
480 g, (4x120g fillets)
Sesame seeds
2 tbs
Lebanese cucumber
2 medium, cut into thin ribbons
Red radish
8 large, (1 bunch), thinly sliced
Sesame oil
2 tsp
Mirin seasoning
1 tbs
Rice wine vinegar
2 tbs
Fresh coriander
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Cooked black rice
1½ cup(s), (255g)
Instructions
1
Combine miso paste, 1 tsp of ginger and sake in a small bowl. Place salmon on a plate and sesame seeds on another plate. Spread miso mixture on top of salmon. Dip miso side of salmon into sesame seeds to coat.
2
Heat a large non-stick frying pan over medium heat. Spray with oil. Cook salmon, sesame-seed side down first, for 2-3 minutes each side, or until cooked to your liking, and sesame seeds are golden brown.
3
Combine cucumber, radish, sesame oil, mirin, vinegar and remaining ginger in a large bowl. Gently toss to combine. Divide among serving plates. Top with salmon and coriander. Serve with rice.
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