Miso Salmon with Grilled Lettuce and Sweet-Sour Cucumber
Ingredients
- —4 salmon fillets (about 150 g each)
- —2 little gem lettuces, halved
- —1 cucumber
- —1 red chili, thinly sliced
- —1 clove garlic, finely chopped
- —1 cm fresh ginger, finely chopped
- —1 tbsp red miso
- —1 tbsp mirin
- —1 tbsp soy sauce
- —1 tbsp rice vinegar
- —1 tsp honey
- —1 tbsp sesame oil
- —1 tbsp sesame seeds
- —1 lime
- —2 spring onions, thinly sliced
- —Fresh cilantro
Instructions
This Asian-inspired salmon combines the rich umami flavor of miso with fresh grilled little gem and crunchy sweet-sour cucumber. The tender salmon, lightly roasted lettuce, and fresh dressing together create a surprisingly light meal full of flavor.
A delightful dish for weekdays, but also perfect to serve when you want to present something special.
Mix the miso, garlic, ginger, mirin, soy sauce, and half of the sesame oil into a smooth marinade.
Brush the salmon fillets with this and let them marinate for 15 minutes.
Preheat the oven to 200°C and bake the salmon for about 12 to 15 minutes until just cooked.
Meanwhile, mix the rice vinegar, honey, and a splash of water and toss the cucumber ribbons and red chili through it.
Let it sit briefly.
Brush the little gem with the remaining sesame oil and grill the lettuce briefly in a grill pan until light grill marks appear.
Divide the grilled lettuce over the plates and place the salmon alongside.
Serve with the sweet-sour cucumber and garnish with sesame seeds, spring onion, fresh cilantro, and lime wedges.
Serving Tip
Delicious with steamed edamame, brown rice, or cauliflower rice for a complete Asian meal.
Storage Tip
Store the salmon and vegetables covered in the refrigerator for up to 2 days. The sweet-sour cucumber is best kept separately.