Black Sesame Crusted Miso Salmon

Black Sesame Crusted Miso Salmon
Black Sesame Crusted Miso Salmon
Miso is one of my favourite ingredients to cook with and it definitely works it’s magic in this dish…you would never guess its relatively simple to put together. I’ve served on a a bed of noodles in broth, but a simple fish stock will work too.
Ingredients:
  • Salmon

Miso is one of my favourite ingredients to cook with and it definitely works it’s magic in this dish…you would never guess its relatively simple to put together. I’ve served on a a bed of noodles in broth, but a simple fish stock will work too.

Ingredients:

Serves 2

For the salmon:
2 salmon filets
3 tbsp white (shiro) miso
1 tbsp soya sauce
1 chunk fresh ginger, finely cut
Juice of half a lime
1 tsp brown sugar
3 tbsp black sesame seeds, half of them crushed
Sunflower oil, enough to fill the base of an oven dish

To serve:
500ml water
2 generous handfuls of bonito flakes, leaving a sprinkle for final garnish
1 tbsp white miso
1 tsp sesame oil
A pinch of salt and pepper
Noodles (I’ve used spelt noodles but use whichever you prefer)

Method:
1. Preheat oven to 180 degrees and cover the base of an oven dish with the oil. Place dish in oven while preparing the broth.
2. Add the bonito flakes, sesame oil, miso, salt and pepper to a pan with 500ml water. Bring this to the boil, cover, and leave to simmer for 15 mins.
2. In a bowl, mix together the miso, soya sauce, ginger, lime and sugar.
3. Coat the salmon fillets with the miso mixture and place each one in the oven dish. Make sure all the miso is added to the salmon before covering with the sesame seeds. I add the whole ones first and fill the gaps with the crushed seeds.
4. Put the salmon in the oven for 20mins.
5. Pour the broth through a sieve so that you are left with a clear mixture. Transfer back into the pan over a medium heat and add the noodles until cooked (time will vary depending on which ones you use)
6. To serve, first place the noodles in a bowl, followed by the broth, placing the salmon on top. Sprinkle with spring onions and bonito flakes.