I am a huge fan of Japanese flavours, and put some together to make this tasty salmon, which is perfect for a quick fuss free supper.
I love quickly cooked dishes that have been marinated. Lots of flavour for barely any effort. What could be better than that? Simply whip up your marinade the night before, in the morning, or even an hour before cooking. The longer it marinates, the stronger the flavour will be.
My top marinating tip is freeze your meat or fish in the marinade, then leave to slowly defrost in the fridge for 24 hours before cooking. Can you get more fuss free than that?
Miso Salmon Steaks
- Juice half a lemon
- 1 tsp olive oil
- 1 tsp sesame oil
- 1 tsp tamari or soy sauce
- 1 tsp dark miso - I used Clearspring's rice miso
- 1 clove garlic - crushed
- 1/2 green chilli finely chopped (vary the amount to taste)
- Several sprigs of coriander - chopped
- 2 Salmon steaks
- Whisk together all the marinade ingredients and pour over the salmon, cover and place in the fridge for up to 24 hours.
- When ready to cook, drain the salmon (keeping the marinade). Add a glug of oil to a pan and fry skin side down for about 4 minutes, until the skin is crispy. Flip the salmon and cook for another minute or so until done. Put the salmon onto a warm plate, add the marinade to the pan and boil on a high heat for a minute until reduced and sticky.
Serve with seasonal vegetables, with the sauce poured over.