Miso Glazed Salmon
Sweet and savory miso glazed salmon with a light blackberry salad. Don't forget to check out our step by step photos and tips above!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ⅓ cup brown sugar (60g packed)
- ¼ tsp ground ginger
- 2 tsp red miso paste
- 1-2 thai chili (chopped, seeded)
- 2 tbsp mirin
- 2 tbsp sesame oil
- 2 cloves garlic (smashed, minced)
- 2 tbsp soy sauce
- 4 salmon fillets
- ¼ cup olive oil
- 1 tbsp honey (60ml)
- 1 clam shell blackberries (ripe)
- 1 sprig thyme (fresh)
- 1 pinch of salt
- ¼ cup champagne vinegar (60ml)
- 2- 4 radishes (thinly sliced)
- 1 avocado (sliced)
- 5 oz Arugula
Instructions
- 1
For the Salmon:
- 2
Preheat to 425F.
- 3
To prep the marinade, smash the garlic and remove skin. Mince and set aside.
- 4
Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
- 5
In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
- 6
Give it a good whisk.
- 7
Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
- 8
Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
- 9
Bake for about 15 - 20 minutes or until golden.
- 10
For the Salad:
- 11
In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
- 12
Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
- 13
Add the top and shake.
- 14
Chop the rest of the blackberries into halves. Thinly slice radishes.
- 15
Slice and and fan an avocado.
- 16
Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.