OK. OK. I know. It’s getting a bit ridiculous. The last couple of recipe posts on here have all been Miso based but what can I say? If it works, it works and boy does Salmon marinated in Miso work. In further defence of any decipherable ingredient repetition, my son has also been poorly for 4 days so sleep’s been thin on the ground taking any hint of inspiration with it. We’ve been eating what I deem ‘easy wins’ (and the odd takeaway). You know, the dishes that take zero effort and you know just won’t let you down? I’ll probably cook this twice this week and I promise you no one will be complaining (if they know what’s good for them)!
When I met my fella he was a strict veggie but with time he’s come round to the idea of more fish in his diet and become a vegiquarian (shout out Rob Pursey). This is great for me as I’ll be honest veg can leave me a little uninspired. Salmon is always on the mid week menu so it’s easy to run out of inspiration. Rather than just steaming it with lemon and tarragon, which is still a favourite, this is great for switching it up! Originally this was inspired by a recipe I saw, some years back, by Nigel Slater. He mixed honey, Miso and Mirin and marinated chicken breasts in it. Although it started a love affair with this dish, for me, the honey was stealing the show. So, of course I played around with it and swapped out honey for Maple Syrup and tweaked the levels a bit and here we are. The mix of miso and maple syrup make this a really rich and satisfying meal.
If you have time marinate your salmon in the fridge for at least an hour, if you’re dashing in from work and you’re starving don’t worry, it’s not the end of the world. You can grill or pan fry this and what you serve it with depends wholly on your mood. We all know by now I’m a carbaholic so we tend to have it with rice and green veg or with noodles and some kind of carrot and cucumber salad.
1 Tablespoon Yellow Miso
2 Tablespoons Mirin
½ Tablespoon Maple Syrup (the real stuff not the flavoured syrups)
½ Tablespoon of Sesame oil
1 Tablespoon of water
2 Fillets of salmon (I prefer skin off but it’s down to personal preference)
1. Mix the miso, mirin, maple syrup, sesame oil in a bowl and whisk together
2. Put salmon fillets into a bowl and pour over the marinade. Use a spoon to make sure both fillets are covered. Cover with clingfilm and put in the fridge for an hour (no time? Then skip this bit)
3. Put the fillets into a hot heavy-bottomed frying pan over a medium heat. Gently turn after 4-5 minutes (a long spatula comes in handy here!) or when the underside looks cooked almost to the middle of the fillet. Turn and cook the other side until the middle is no longer dark pink. The bottom will brown quickly and this adds the flavour but if it seems to be catching too quickly just turn the heat down a touch.
That’s it. In less than 15 minutes cooking time you’ve got yourself a serious supper. #WINNING