Dinner
Tandoori Salmon Miso Broth Bowl
A Japanese-Indian bowl, salmon fillet marinated in a quick tandoori yoghurt paste then grilled and placed over steamed rice in a shallow miso and dashi broth so the Indian chargrilled spice tradition and the Japanese soup bowl format produce a dish where the broth enriches every element as you eat.
$8
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
46gProtein
22gFat
58gCarbs
8gSugar
4gFiber
820mgSodium
95mgChol
0gSat Fat
Goes well with
Japanese Lager Beer
local
Masala Chai
international
High Protein
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Mix 2 tbsp Greek yoghurt, 1.5 tbsp tandoori paste, 0.5 clove grated garlic, 5g grated ginger, 1 tsp lemon juice, and 0.25 tsp salt. Coat salmon fillet and set aside 10 minutes. Whisk 1.5 tbsp miso paste with 2 tbsp warm dashi until smooth, then combine with remaining 230ml dashi, 1 tsp soy sauce, 1 tsp mirin, and 5g grated ginger in a small saucepan.
2
Grill
Preheat grill to high. Wipe excess marinade from salmon, place skin-side up on foil-lined tray. Grill 8 to 10 minutes until marinade chars at edges and flesh flakes easily at the thickest point.
3
Simmer
While salmon grills, warm miso dashi broth over low heat, stirring occasionally—do not boil. Keep warm until plating.
4
Plate
Spoon 180 to 220g steamed jasmine rice into a deep bowl. Arrange 1 blanched, halved pak choi head alongside. Place grilled salmon skin-side up on rice. Pour warm broth gently around rice and salmon. Scatter spring onions, 0.5 tsp toasted sesame seeds, and 5g fresh coriander over top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 x 170g salmon fillet, skin on
- 4 tbsp4 tbsp full-fat Greek yoghurt
- 3 tbsp3 tbsp tandoori paste or powder
- 1 clove1 clove garlic
- 11 thumb fresh ginger
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp fine sea salt
- 500ml500ml dashi stock
- 3 tbsp3 tbsp white miso paste
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 360g360g jasmine rice
- 22 head pak choi
- 22 spring onion
- 1 tsp1 tsp toasted sesame seeds
- 10g10g fresh coriander
