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Miso Salmon Steaks
Miso Salmon Steaks
Servings: 2
Ingredients
- 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
Instructions
- 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 372kcal | Carbohydrates: 2g | Protein: 45g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 123mg | Sodium: 417mg | Potassium: 1102mg | Vitamin A: 225IU | Vitamin C: 2.4mg | Calcium: 27mg | Iron: 1.8mg