MISO SALMON, black rice and Asian greens
Miso is a traditional Japanese food made from fermented soya beans, rice or barley and salt. It adds the most amazing, intense flavour to this simple salmon recipe and it’s something I always have in my fridge. You can find miso in the Japanese section of most large supermarkets. INGREDIENTS 2 tbsp white miso paste •2 tsp soy sauce • 1 tbsp maple syrup • 2 salmon fillets • 125g black rice • 250ml water • salt • 1 tbsp sesame oil, plus extra to drizzle • 1 garlic clove, chopped • 1 head of pak choi, quartered lengthways •2 handfuls of spinach • 1 tbsp sesame seeds
1. Combine the miso paste, soy sauce and maple syrup and use to coat the salmon fillets, then cover with cling film and marinate in the fridge overnight, or for at least 2 hrs.
2. Put the rice in a saucepan with the water and a pinch of salt. Bring to a boil, then cover and simmer for 40-45 mins, stirring occasionally. Drain.
3. Meanwhile, preheat the oven to 200°C and line a roasting tray with foil. Place the salmon on the tray and roast for 15 mins, until the flesh flakes easily and it’s cooked through.
4. Place a wok on a mediumhigh heat. Add the sesame oil and fry the garlic for 30 secs. Add the pak choi and 1 tbsp water and stir-fry for 1-2 mins. Then add the spinach and stir-fry for another 1-2 mins.
5. Serve with the salmon and the rice. Drizzle with sesame oil and top with sesame seeds.