Prep Time
10 mins
Servings
2 Servings
Cook Time
15 mins
Difficulty
Easy
A bright, satisfying single-bowl lunch. Flaky salmon glazed with a glossy miso-ginger sauce served with fluffy rice and a crisp cabbage-carrot slaw.
Ingredients
2 Salmon fillets, skin-on, pin-boned
180g White short-grain rice, rinsed
Water (For cooking the rice)
40g White miso paste (Milder flavour than red miso)
15ml Light soy sauce (Use tamari to make gluten free)
15ml Mirin
1 tbsp Honey
15g Fresh ginger, grated
1 clove Garlic, crushed
1 tsp Sesame oil
1 tbsp Rice vinegar
100g Cucumber, thinly sliced (Use a peeler for ribbons)
100g Cabbage, finely shredded
50g Carrot, julienned or grated
2 Spring onions, sliced
1 tsp Toasted sesame seeds
2 Lime wedges
To taste Salt and black pepper
Method
Step 1
Preheat the oven to 200ºC. Line a baking tray with parchment.
Step 2
Rinse the rice under cold water until the water runs clear. Put the rice and 360ml water in a saucepan, bring to a gentle boil, then reduce to the lowest heat, cover and simmer for 12–14 minutes until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Step 3
While the rice cooks, whisk together the miso paste, soy sauce, mirin, honey, grated ginger, crushed garlic and sesame oil. Add 1 tbsp water if the glaze is very thick.
Step 4
Pat the salmon fillets dry and season lightly with salt and black pepper. Place skin-side down on the prepared tray and brush two-thirds of the miso glaze evenly over the top of the fillets, reserving the rest.
Step 5
Roast the salmon in the oven for 8–10 minutes. For a slightly caramelised finish, switch to the grill for 1–2 minutes, watching closely to avoid burning.
Step 6
Make the crisp slaw: combine shredded cabbage, carrot, cucumber and spring onions in a bowl. Dress with the rice vinegar, the remaining 1 tsp sesame oil and a pinch of salt, then toss to combine.
Step 7
To assemble, divide the rice between two bowls, top each with a salmon fillet and spoon any resting glaze over the fish. Add a portion of slaw, scatter with toasted sesame seeds and serve with a lime wedge.
Nutritional Information
Per serving:
Energy - 802kcal
Protein - 42g
Carbohydrates - 95g
Fat - 24g
Fibre - 5g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
White miso varies in saltiness, so taste the glaze before adding more soy. For a gluten-free option use tamari in place of soy sauce.
