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AI-generated photograph: A glazed salmon fillet with a dark caramelised top on a mound of jasmine rice in a wide stoneware bowl, bright green broccoli and pak choi beside it, sesame seeds and spring onion scattered over, a lime wedge on the rim

Home · Recipes · Miso glazed salmon with sesame greens

East and South East Asian · Dinner

Miso glazed salmon with sesame greens

white miso glaze · grilled salmon · sesame greens

AI-generated photograph

Salmon fillets brushed with a sweet, salty miso glaze and grilled until the edges catch and darken, served with jasmine rice and quick garlic greens with toasted sesame.

Contains: fish, soya and sesame, as written. Fish (salmon), soya (miso and tamari) and sesame (sesame oil and seeds). Many misos are made with barley, so buy one labelled gluten free, and check the tamari says gluten free too.

Ingredients

  • 300g jasmine rice
  • 2 tablespoons white miso paste, labelled gluten free (miso is a salty paste of fermented soya beans)
  • 1 tablespoon runny honey
  • 1 tablespoon tamari (a soy sauce made without wheat), labelled gluten free
  • 1 teaspoon toasted sesame oil
  • 4 salmon fillets, skin on (about 130g each)
  • 1 tablespoon vegetable oil, plus a little for the tray
  • 200g tenderstem broccoli
  • 2 pak choi (about 250g), cut in half from top to bottom
  • 1 garlic clove, thinly sliced
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame seeds
  • 2 spring onions, thinly sliced
  • To serve: 1 lime, cut into wedges

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Let's cook

  1. Cook the rice. Rinse it in a sieve under the cold tap until the water runs almost clear. Put it in a pan with 450ml cold water and a pinch of salt, bring to the boil, then cover with a lid, turn the heat to its lowest and cook for 10 minutes. Turn the heat off and leave it covered for 10 minutes more.
  2. Make the glaze. In a small bowl, stir the miso, honey, tamari and sesame oil together until smooth.
  3. Heat the grill to high. Line a baking tray with foil and rub it with a little oil. Lay the salmon on it skin side down, pat the tops dry with kitchen paper and season with a little black pepper. You do not need salt: the miso is salty.
  4. Grill the salmon about 10cm from the heat for 4 minutes. Take it out, spoon the glaze over the tops, then grill for 3 to 4 minutes more until the glaze bubbles and darkens in spots. Miso burns quickly, so stay close and move the tray lower if it blackens.
  5. The salmon is cooked when the thickest part has turned from glassy to pale pink all the way through and flakes when you press it with a fork. Leave it to rest on the tray while you cook the greens.
  6. Heat the vegetable oil in a large frying pan or wok on a high heat. Add the broccoli and 2 tablespoons of water, cover and cook for 3 minutes. Add the pak choi and garlic and stir fry for 2 minutes until the leaves wilt but the stems are still crisp.
  7. Take the pan off the heat and stir in the rice vinegar and half the sesame seeds.
  8. Fluff the rice with a fork. Spoon it into warm bowls, add the greens and lay a salmon fillet on top. Scatter over the spring onions and the rest of the sesame seeds, and serve with lime wedges.

Tips

  • Patting the salmon dry helps the glaze cling instead of sliding off.
  • Toast the sesame seeds in a dry pan for a minute until golden for a deeper, nuttier taste.
  • Cool any leftover rice quickly, spread out on a plate, and keep it in the fridge for 1 day at most. Reheat it until steaming hot.

Swaps

  • Cheaper: use 4 skinless cod or coley fillets and grill them for 1 or 2 minutes less.
  • No pak choi: use a bag of spinach and stir it through for the last minute only.

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