This Asian inspired dish is both tasty and simple. It’s packed with flavour from the glaze and dressing – which is predominantly made from just your pantry staples.
This Week
2 Dec - 8 Dec
Miso, Tamari Glazed Salmon with Chilli and Ginger Broccolini
- 30 minutes
- 4
Print
Meal Prep Guide
Make the miso tamari glaze for the salmon. (Store in an airtight jar in the fridge)
Ingredients
- 1 Tbsp miso paste
- 2 Tbsp ginger (grated)
- 2 Tbsp tamari
- 1 Tbsp maple or honey
Method
- Add all the ingredients to a jar and mix well to combine.
Make the dressing for the broccolini. (Store in an airtight jar in the fridge)
Ingredients
- 1 chilli (finely chopped)
- 1 garlic clove (crushed)
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 3 Tbsp rice wine vinegar
- 1 tsp coconut or brown sugar
- ½ cup coriander (finely chopped)
Method
- Add all the ingredients to a jar and mix well to combine.
Toast 2 tsp of sesame seeds. (Store in an airtight jar in the pantry)
Tips
Tips
- Ever wonder how restaurants get their spring onion to curl in strips and look fancy? Turns out it’s pretty simple and uses everyday kitchen appliances… a knife, a bowl and some icy water.
- Use a sharp knife to cut the green parts of the spring onion vertically and very finely.
- Then place them into a bowl of ice water for 10-15 minutes until they curl.
- Remove from the water and pat dry.
Shortcuts
Vegetables
- Swap broccolini for broccoli
- Swap broccolini for steamed or lightly fried brussel sprouts.
Protein
- Make it vegetarian! Swap salmon for firm tofu, cut into portion sizes and pour over the miso glaze. Cook until golden and is starting to char slightly.
Ingredients
Miso, tamari glazed salmon
- 1 Tbsp miso paste
- 2 Tbsp ginger (grated)
- 2 Tbsp tamari
- 1 Tbsp maple syrup or honey
- 600g salmon
- 2 tsp sesame oil
- 4 spring onions (optional, see tips)
- 2 tsp sesame seeds (toasted)
Broccolini
- 500g broccolini (2 bags)
- 1 red chilli (finely chopped)
- 1 garlic clove (crushed)
- 1 Tbsp sesame oil
- 2 Tbsp fish sauce
- 3 Tbsp rice wine vinegar
- 1 tsp coconut or brown sugar
- ½ cup coriander (finely chopped)
Serve with
- 1 ½ cups jasmine rice
Method
- Preheat the oven to 230 degrees fan bake.
- Cook rice as per packet instructions (we like to use the absorption method).
- In a small bowl, add the miso paste, tamari, ginger and maple syrup or honey; mix well.
- Place the salmon skin-side down onto a baking tray lined with baking paper. Pour over the miso mixture, then pop into the oven and cook for 10 minutes, then an extra 1-2 minutes on the grill setting or until golden and slightly charred time will vary depending on the thickness of your fillet). Once the salmon has cooked, drizzle over sesame oil and top with spring onion and toasted sesame seeds.
- While the salmon is cooking, prepare the broccolini. Steam or boil the broccolini for 4-5 minutes.
- While the broccolini is steaming, make the dressings, add the chilli, garlic, sesame oil, fish sauce, rice wine vinegar, sugar and coriander into a small bowl or jar; mix or shake well before pouring over the broccolini.
- Serve up and enjoy.
Variations
Vegetables
- Swap broccolini for broccoli
- Swap broccolini for steamed or lightly fried brussel sprouts.
Protein
- Make it vegetarian! Swap salmon for firm tofu, cut into portion sizes and pour over the miso glaze. Cook until golden and is starting to char slightly.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox