Today I have a guest post from Grainne Parker from the oliveoilandlemon.ie/ blog.
I’ve followed Grainne for as long as I can remember on Instagram, and absolutely love the recipes she puts up.
I’m pretty sure I left a few too many comments saying ‘I must try that some day’, so I eventually had to back up all that talk!
Grainne’s cooking skills are matched by her skills on the gym floor… you can check out regular updates of both gym life and her latest creations on social media – details at the bottom of the post.
We recently met on one of the Academy Sunday strolls, I asked her to send something my way that was quick, healthy and tasted great…she didn’t disappoint and has kindly shared a delicious miso glazed salmon recipe for you to try.
I’ve tried it myself and TRUST ME, it is an incredibly tasty dish which doesn’t take long to cook.
Put this on your list this week, try it out, and let us know how you get on.
Miso Glazed Sesame Salmon with Asparagus
- 15 gr miso paste***
- 50ml mirin or white wine
- 1 tbsp honey (30g)
- 1”piece of ginger grated or 2 tsp ginger paste
- 4 salmon darnes or fillets skin on, descaled
- 1 tsp oil to oil the baking sheet
- 1 tsp sesame oil
- Salt to season
- 2 tbsp sesame seeds
- 800gr small asparagus trimmed (Using larger is fine, you may need to blanch first if it is very thick)
Whisk together the miso paste, mirin, honey and ginger in bowl or dish big enough to hold the salmon.
Season the salmon and place into the marinade and leave for 30 minutes or in the fridge overnight if you can (Cover it).
Oil a large flat baking sheet, place the salmon skin side down, add the asparagus on to the sheet, season everything well and sprinkle over the rest of the marinade – especially over the salmon (sometimes all the marinade spills off the salmon so if you can keep a little back, say 1-2 tbsp, then baste this over the salmon after 5 minutes) , sprinkle over the sesame oil and sesame seeds and bake for around 10 minutes until the salmon is done to your liking.
Transfer to a serving plate and serve – it you fancy a different green veg this is delicious with broccoli also though you would need to par cook the broccoli before you could roast it or simply steam some separately.
***miso paste is really handy – if you dissolve some in water you could poach your salmon in it and eat it and the miso broth. A little grated carrot and some chopped spring onion into the broth would add some more crunch and flavour.
Thanks a mill for this Grainne, you can check out more amazing recipes on the blog itself, and some training sprinkled in with all the food on Instagram.
Blog – https://oliveoilandlemon.ie/
Instagram – https://www.instagram.com/oliveoillemon/