Baked *Miso Salmon*
4 cups brown rice
4 salmon fillets (or preferred alternative)
3 tablespoons miso
2 tbsp sake (or rice wine as a substitute)
1 tsp honey
2 tsps soy sauce
Vegetable sides, e.g. cooked broccoli, bok choy, spinach, etc.
Garnish, e.g. chopped spring onions or fresh coriander
Salt and pepper to taste
Make the marinade by mixing the miso, honey, sake and soy sauce in a bowl, stirring well to ensure a smooth consistency.
Coat the salmon in the marinade and set aside for 10 minutes. Pre-heat the oven to 180°C / 350°F / gas mark 4.
In the meantime, put the rice into a medium saucepan with a secure lid. Cover with water, bring to a boil and then reduce to a simmer.
Place the salmon fillets in a shallow dish and cook in the oven, uncovered, for 10-12 minutes. It’s ready when the marinade has coloured slightly and the fish flakes easily with a fork.
After 20 minutes, remove rice saucepan from heat and cover with a secure lid for a further five to eight minutes until all the water is absorbed.
Fluff with a fork before serving on a plate with the miso salmon, some green vegetables and a sprinkle of freshly-chopped coriander, sesame seeds or spring onion
Season to taste.
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