Baked *Miso Salmon*
Ingredients:
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
Directions:
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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