Todd Eyre/NZ House & Garden
Miso glazed salmon with pickled cucumber.
This recipe is from the team at NZ House & Garden magazine.
This is a quick and healthy dinner to make any night of the week.
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MISO GLAZED SALMON WITH PICKLED CUCUMBER
Prep: 25 minutes | Cook: 10-12 minutes | Serves 4
2 tbsp white miso paste
2 tbsp dark soy sauce
2 tbsp runny honey
2 tbsp rice wine vinegar
1 teaspoon grated fresh ginger
4 x 150g portions skin-on salmon fillet, pin bones removed
Cooked black rice, to serve (optional)
Sprigs of fresh coriander, to garnish
1 telegraph cucumber
3 tbsp white wine vinegar
2 tsp caster sugar
In a small bowl, whisk together the miso, soy, honey, vinegar, and ginger. Pour marinade into a shallow dish. Place the salmon portions, skin-side up in the marinade and set aside for 20 minutes, to marinate. Meanwhile, prepare the cucumber.
Pickled cucumber: Use a vegetable peeler to shave cucumber into long, thin strips and place in a colander set over a bowl. Toss with salt and leave for 15 minutes to release liquid and drain. Rinse cucumber and squeeze out excess liquid. Place in a bowl with vinegar and sugar; toss well.
Preheat a grill on high and place an oven rack in the upper part of the oven. Place the salmon portions skin-side down on a low sided baking pan lined with baking paper. Grill for 10-12 minutes until charred on top and cooked through.
Serve with the pickled cucumber and a side of black rice if desired. Garnish with coriander.