Japanese Lemon Miso Salmon
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 350g per person. Country of origin: Japan. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 176 kcal
- Protein
- 11.8 g
- Carbohydrate
- 20 g
- of which sugars
- 3.5 g
- Fat
- 6 g
- of which saturates
- 1.2 g
- Fibre
- 2 g
- Salt
- 0.66 g
Ingredients
- 600g skinless salmon fillets
- 2 lemons, zest and 60ml juice
- 2 tbsp white miso
- 1 tbsp mirin
- 1 tsp sesame oil
- 1 tsp clear honey
- 300g cooked Japanese rice
- 200g edamame beans
- 200g cucumber, thinly sliced
- 1 tbsp rice vinegar
- 2 spring onions, sliced
Method
Whisk lemon zest and juice with miso, mirin, sesame oil and honey.
Brush over the salmon and leave for 15 minutes.
Roast at 210°C/190°C fan for 10–12 minutes until glazed and just cooked.
Toss cucumber with rice vinegar and assemble rice bowls with edamame.
Add salmon, spoon over any tray juices and finish with spring onions.
Reviews
My first attempt at Japanese Lemon Miso Salmon was a success, with one small note for next time. My salmon browned quickly at the edges, so I covered it loosely for the last two minutes.
Sarah GoodallI enjoyed making Japanese Lemon Miso Salmon and the instructions behaved exactly as promised. The quick cucumber pickle was exactly the crisp contrast the soft salmon and rice needed.
steve4Japanese Lemon Miso Salmon earned a permanent place in my recipe folder. White miso gave the lemon glaze savoury depth while still letting the citrus lead.
Steve Allanson