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Salmon With Miso 
Glaze & Mushrooms

Forget take-away, this Japanese inspired dish is a great way to recreate the flavours of your favourite cuisine in the comfort of your own home.

Salmon With Miso 
Glaze & Mushrooms

Serves 4

2 tsp peanut oil
4 x 200g fillets salmon
Sesame seeds, toasted, to serve

Miso glaze

¼ cup red miso paste
¼ cup rice wine vinegar
¼ cup honey
2 tbsp soy sauce
2 tsp freshly grated ginger
1 tsp sesame oil

Mushrooms

2 tsp peanut oil
2 cloves garlic, finely chopped
1 medium red chilli, seeds removed and finely chopped
250g mixed Asian mushrooms (oyster and enoki)
2 bunches baby bok choy, washed, trimmed and sliced into 3

To make miso glaze, combine ingredients in a small saucepan over a medium heat. Gentle boil for 5 to 10 minutes or until thickened and glossy. Cool.

Heat oil in a wok over a low heat. Toss salmon in 
2 tablespoons of glaze. Cook salmon for 6 to 7 minutes, or until done to your liking, turning once. Set aside. 
Rinse out wok.

To make mushrooms, heat half the oil in the 
same wok over a high heat. Add half the garlic, chilli 
and mushrooms. Stir-fry for 1 minute, or until tender, and set aside. Repeat with remaining oil, garlic, chilli and bok choy. Stir-fry for 2 minutes, or until wilted. Return mushrooms to pan, with 2 tablespoons glaze. Toss to combine.

Spoon remaining 
glaze over salmon and sprinkle with sesame seeds. Serve with mushrooms and bok choy.

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