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Miso-Glazed Salmon with Ginger Cucumber Pickle

Miso-Glazed Salmon with Ginger Cucumber Pickle

“Using Miso (fermented soya bean paste) is a bit of a modern day classic now and something I go back to again and again. It’s simple, but feels different. The Merchant Gourmet Wholegrain Rice and Seaweed pouches are just amazing, full of nutrients and right on trend for healthy eating and flavour.”

By Sophie Michell

 

  • Serves 2

  • 1 hour

  • 4 pans

  • Proficient

Suitable for dairy-free

Wholegrain Rice & Seaweed

Ingredients

For the glaze

  • 2 tablespoons white miso
  • 1 tablespoon runny honey
  • 1 teaspoon soy sauce
  • 1 teaspoon soy sauce

For the cucumber pickle

  • 1 cucumber
  • 1 teaspoon salt
  • 200ml white wine vinegar
  • 50g sugar
  • 100g of pickled ginger

Instructions

1.Firstly make the miso glaze by adding all the ingredients into a pan and bringing to the boil

2.Take off the heat, whisk together then cool

3.Pour the glaze over the salmon and leave for as long as possible, overnight is great, but an hour is still good

4.Make the pickle – simply cut the cucumber down the middle length ways, using a teaspoon, scrape the seeds out and cut into thin slices on the diagonal

5.Add the cucumber to a bowl and mix with the salt. Leave for 10 minutes

6.Heat up the vinegar and sugar, simmer for 5 minutes, take off the heat and cool

7.Wash the salt off the cucumber and add to the vinegar along with the ginger. Leave for a while to macerate

8.When you are ready to go, heat the grill up very hot. Place the salmon in a baking dish and
pop under the grill for 8/10 minutes (depending on thickness and grill strength, you can serve it pink inside)

9.Heat the rice up in a frying pan or in the microwave until hot, then serve with the salmon and some of the pickle on the side

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