Crispy-Skin Miso-Glazed Salmon with Radish & Rocket Salad

Adapted from recipes by Donna Hay

Serves 2


500g salmon fillet, skin on, pin bones removed, & cut into "fingers"

1 tablespoon miso paste (I used locally grown Urban Hippie miso)

1 tablespoon rice wine vinegar

sesame seeds

1 tablespoon olive oil


For salad:

large handful (or two) of rocket leaves (arugula)

6x radishes, sliced very thinly (I used a mandoline)

handful of pomegranate seeds


For dressing:

2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon mirin

2cm (3/4 inch) piece of fresh ginger, finely grated


In a shallow dish, mix together the miso paste and rice wine vinegar.  Add the salmon, turning to coat well with the marinade.


Set aside to marinate for a few minutes while you prepare the salad dressing.  Whisk together all the dressing ingredients in a small bowl and set aside.


Heat oil in frying pan set over medium heat.  Add salmon to the pan, skin side down, and cook for several minutes until the skin is golden and crispy.  Turn and cook for a further minute or two until cooked to your liking.  Remove from the pan and sprinkle with sesame seeds.


While salmon is cooking combine salad ingredients and arrange on serving plates.


Place cooked salmon on plates beside the salad, and drizzle dressing over both salad and fish.  Serve immediately.

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