Miso-marinated salmon with endive salad

Name: Miso-marinated salmon with endive salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 680 g salmon fillet; 150 g miso paste; 65 ml soy sauce; 240 ml water; 30 g fresh ginger; 20 ml rice vinegar; 2 pcs thinly sliced onion; 1.5 tsp honey; 1 tsp sesame oil; 1 tsp vegetable oil; 2 pcs endive; 15 g basil

Baked salmon fillet marinated in miso paste, served with an endive salad and ginger-marinated onion.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 500
Protein: 43 g
Fat: 27 g
Carbs: 21 g

Ingredients

for 4 servings

salmon fillet680 g
miso paste150 g
soy sauce65 ml
water240 ml
fresh ginger30 g
rice vinegar20 ml
thinly sliced onion2 pcs
honey1.5 tsp
sesame oil1 tsp
vegetable oil1 tsp
endive2 pcs
basil15 g

Method

7 steps

Mix the water, miso paste, and soy sauce in a deep bowl until smooth.
Place the salmon fillet in the marinade and leave in the refrigerator for several hours.
For the salad, slice the onion into thin rings and grate the ginger using a fine grater.
Mix the rice vinegar, honey, sesame oil, and grated ginger, add the onion, and leave to marinate for 15-20 minutes.
Preheat the oven to 200°C. Place the salmon on a baking sheet greased with vegetable oil and bake for 10-12 minutes until done.
Slice the endive into strips and mix with the marinated onion and chopped basil.
Serve the baked salmon with the prepared salad.