Lunch
Yuzu and White Miso Salmon
A Japanese-Californian glazed salmon, fillets marinated in white miso, yuzu juice, and mirin so the sweet-savoury tension is built into the flesh before the pan is even hot, served with steamed edamame rice.
$7
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
20gFat
48gCarbs
8gSugar
4gFiber
680mgSodium
78mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Sencha Green Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Whisk together 2 tbsp white miso, 2 tbsp yuzu juice, 1.5 tbsp mirin, 1 tsp honey, and 1 tsp soy sauce. Coat 2 salmon fillets (170g each, skin on) in marinade, set aside 5 minutes. Slice 2 spring onions thinly. Cook 180g jasmine rice per packet instructions.
2
Steam
While rice cooks, defrost 150g frozen edamame. Once rice is done, fold through edamame, 1 tsp sesame oil, and 1 tsp soy sauce. Cover and keep warm.
3
Sear
Heat a non-stick pan over medium-high. Shake excess marinade off salmon, reserve it. Place salmon skin-side down, press lightly 10 seconds. Cook 4–5 minutes until skin is crisp and golden and flesh is opaque two-thirds up.
4
Glaze
Flip salmon, cook 1–2 minutes until just cooked through with slight blush at centre. Pour reserved marinade into pan off heat, swirl 30 seconds until it thickens into a glaze.
5
Plate
Spoon edamame rice into bowls. Top with salmon, spoon glaze over. Scatter spring onions and 1 tsp toasted sesame seeds. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 170g salmon fillets, skin on
- 2 tbsp2 tbsp white miso paste
- 2 tbsp2 tbsp yuzu juice
- 1.5 tbsp1.5 tbsp mirin
- 1 tsp1 tsp honey
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp neutral oil
- 180g180g jasmine rice
- 150g150g frozen edamame
- 1 tsp1 tsp sesame oil
- 22 spring onions
- 1 tsp1 tsp toasted sesame seeds
- 11 lime
