Delicious and easy to make miso glazed salmon optimised for meal prep
Ingredients –
Salmon & Glaze –
1 Tbsp (20ml) – Peanut Oil
5 – Large Salmon Fillets
1/2 Cup – White Miso Paste
1/3 Cup (80ml) – Mirin
1/4 Cup (60ml) – Soy Sauce
15g (0.5oz) – Ginger Paste
1 Tbsp (20g) – Brown Sugar
Big Pinch Of White Pepper
Vegetables –
1 Tbsp (20ml) – Peanut Oil
2 – Heads Broccoli, Cut Into Florets & Stems Trimmed
350g (12.3oz) – Green Beans, Ends Trimmed
2 – Carrots, Thinly Sliced
2 tsp (10ml) – Sesame Oil
1/2 tsp (5g) – Sesame Seeds
Seasoning To Taste
Garnish –
1 – Spring Onion (Scallion), Thinly Sliced
Sesame Seeds
Method –
1. Combine the marinade ingredients except the salmon in a mixing bowl and whisk. Add in the salmon and gently rub all over until well coated. Allow to marinate for 30 minutes.
2. Place a pan over medium-high heat, add the peanut oil, and add the broccoli, green beans and carrots. Sauté or stir fry for 5-7 minutes or until softened. Reduce the heat to low, add sesame oil, sesame seeds and seasoning to taste. Mix well until coated and remove from the stovetop.
3. For the salmon, place a large clean pan over medium-high heat, add the peanut oil, and add in the salmon fillets, skin side down, removing any excess miso glaze. Sear for 3 minutes or until the skin is deeply golden, then flip each fillet. Cook for 1 1/2 minutes on the remaining two sides until golden. You may need to do this in batches. Add the remaining miso glaze and bring it to a simmer; reduce the sauce for 1-2 minutes or until thick. Remove from the stovetop and allow to rest for a couple of minutes.
4. Portion the vegetables into 5x 750ml airtight containers. Add the salmon fillets to the containers and drizzle over the remaining pan sauce. Garnish with spring onion (scallion) and sesame seeds. Dig in.
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