Catalano’s recipe for miso glazed salmon is the perfect healthy yet tasty dinner option.
Serves 2
Cooking tip: If you’re unable to get Sayakas Miso sauce combine 1 tbsp white miso paste, 1 tbsp soy and 1 tbsp warm water together for the dressing.
Ingredients
2 portions wild salmon
1/2 cup Sayakas miso sauce
1 Spring onion, white and green parts, sliced
1/2 cup jasmine rice
1/2 cup coconut cream
1/2 cup water
1 tbsp lemongrass, minced
4 broccolini florets, steamed |
Methods
- Preheat oven to 160°C.
- In a rice cooker, place the rice, coconut cream, water, lemongrass and white part of spring onion, stir together then start the cooker. Rice will take about 15-20 minutes.
- Heat an oven proof, non-stick pan with a little oil and place the salmon skin side down into the pan. Press the salmon into the pan for 5-10 seconds then cook for 3-4 minutes.
- Pour over half of the miso sauce then place the pan into the oven and cook for 10 minutes.
- Once the rice is cooked scoop a small amount into a pasta bowl and place the broccolini on top. Remove the salmon from the oven and lift the salmon onto the rice.
- Pour remaining sauce over the salmon and rice and sprinkle over the remaining green onion to serve.
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About the Chef
Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers.
