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Miso Salmon with Mango, Cucumber & Green Apple Slaw

Author: Claudia Brick
Ingredients
Miso Salmon
  • 400-500 g salmon fillets (I aim for about 150g per person), and try to get narrow ones, or wide that you can cut in half
  • 2 tablespoons white miso
  • 2 teaspoons sake
  • 4 teaspoons mirin
  • 2 teaspoons sugar
Mango, Cucumber & Green Apple Slaw
  • 1 large green mango
  • 1 large green apple
  • 1 lebanese cucumber
  • 1 shallot finely diced
  • 1/2 cup coriander roughly chopped
  • 1/2 cup mint and vietnamese mint roughly chopped
  • 1/4 cup peanuts roasted and roughly chopped
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons crispy fried shallots if you have them
Dressing
  • 2 tablespoons lime juice
  • 2 teaspoons sugar
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1 clove garlic
  • 1/2 red chilli finely chopped
  • Steamed white or brown rice to serve
Instructions
  1. Preheat the oven to 200°C.
  2. Mix together the miso, sake, mirin and sugar in a medium bowl. Remove any obvious bones from the salmon. Place in the bowl with the marinade and fully coat. Leave to marinate while you make the slaw.
  3. Steam rice in a rice cooker or pot according to packet instructions while you make the slaw.
  4. For the salad, peel and julienne the mango and apple (or cut into matchsticks). Cut the cucumber into matchsticks. Thinly slice the shallot. Combine these together with all the herbs, toasted peanuts, sesame seeds and crispy shallots.
  5. For the dressing, combine all ingredients in a jar and shake to emulsify. Pour over the slaw and toss to coat.
  6. Place the salmon skin side down on a baking paper lined oven tray or baking dish. Bake for 5 minutes, then turn the grill/broil function of your oven on and grill for a further 5-10 minutes, depending on the thickness and size of your salmon, until just cooked through. Keep an eye on it.
  7. Serve the miso salmon alongside the salad and steamed rice.