Miso Salmon with Purple Asparagus and Brown Rice

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I am the first to admit that I find cooking fish to be intimidating sometimes. Meat and vegetables are well within my comfort zone but there is something different about fish that makes it something I often eat at restaurants, but rarely test recipes for at home. I don't know why, because the reality is that cooking fish is actually SO easy - almost easier than chicken! So in an effort to change that and to inspire some of you to cook some fish (I know I'm not alone here) I am sharing a recipe for this delicious miso salmon. Miso is a fermented soybean paste that has a yummy asian flavour that goes perfectly with salmon. This recipe marinades the salmon with some miso, mirin, brown sugar and soy sauce for easy flavour. I am also serving it with purple asparagus - so cool! I adore normal asparagus, but when I saw this in my local grocery store I had to include it, it makes this dish have even more flair. That purple colour also means lots of antioxidants in that asparagus, even cooler!

 

Miso Salmon with Purple Asparagus and Brown Rice

Serves: 2

Time: 1 hour

 

Ingredients:

2 salmon fillets

2 tbsp miso paste

2 tbsp mirin

1 tbsp soy sauce

1 tsp brown sugar

250g purple (or green) asparagus 

2 spring onions

1 tsp sesame seeds

140g brown rice

 

Method:

1. In a medium bowl mix together the miso paste, mirin, soy sauce and brown sugar.

2. Add the salmon fillets to the bowl and mix until well coated with the marinade. Cover the bowl with cling film and allow to sit in the fridge for at least 30 minutes, preferably an hour to marinade those lovely flavours.

3. Once you are ready to get cooking, preheat the oven to 180c. 

4. Add the rice to a medium saucepan with double the amount of water and bring to a boil over high heat. Reduce to a simmer, cover and cook for 25 minutes until fluffy. Add more water throughout cooking if necessary. 

5. Meanwhile, chop a good amount of the ends (2-3 inches) off the asparagus and arrange on a large baking tray. Drizzle with olive oil and add a crack of salt and pepper. Mix until evenly coated.

6. At the other end of the baking tray, place the salmon fillets skin side down on the baking tray and add a spoonful of the remaining marinade on the top if you desire.

7. Bake for 15 minutes until the salmon is cooked and the asparagus is tender.

8. Meanwhile, slice the greens of the spring onions.

9. Serve the salmon on top of the brown rice and asparagus with a sprinkle of sesame seeds and spring onion.

 

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