03 Mar Miso, mirin and ginger glazed salmon with Asian vegetables
The beauty of a one pan (or tray) bake is that it is so easy to put together. The idea is to marinade or glaze a fish fillet in a marinade of miso paste, mirin, butter and ginger, toss some Asian vegetables in a complementary marinade and put into the oven for 25 minutes to bake.
To improve the taste and texture of the roasted veggies you can take the pan out of the oven at the 15 minute mark and stir the veggies.
It can’t really get any easier than that. And the meal is low-sugar too, which is wonderful. It is a fantastic method for increasing the number of serves of vegetables with your meal.
Miso, mirin and ginger crusted salmon with Asian vegetables
A super easy one tray bake with lots of flavour
Servings 2
Ingredients
- 2 fillets sustainably sourced salmon or fish of your choice
- 2 tsp white miso paste
- 1 tsp grated ginger
- 1 tbsp mirin
- 2 tsp butter organic and grass fed
- 1 bunch bok choy chopped
- 1 bunch broccolini chopped
- 1 tub shitake or gourmet mushrooms
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp white wine rice vinegar
- 1 tsp maple syrup or honey
Instructions
- Add fish dressing ingredients to a small bowl and whisk to combine, spread over the top of the fish fillet(s). Marinade for up to 30 minutes.
- Meanwhile, combine vegetable dressing ingredients in a small jug and pour over chopped vegetables. Stir through.
- Add the fish fillet and marinated vegetables to a roasting dish lined with baking paper. Cook for 25 minutes at 200 degrees C.
Notes
I used gourmet mushrooms because I could not find shittake mushrooms, however for a less expensive option, slicing large field mushrooms or portobello mushrooms and tossing them with the other greens in the soy/sesame marinade would work just as well.
Let me know if you tried this recipe and what you thought of it!!
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