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healthy

Miso Salmon with Smacked Cucumber

You are in for an Asian treat for dinner tonight!

40 2
Miso Salmon with Smacked Cucumber | DonalSkehan.com, You are in for an Asian treat for dinner tonight!

healthy

Miso Salmon with Smacked Cucumber

You are in for an Asian treat for dinner tonight!

Monday, June 19, 2017
US / METRIC

2 skinless salmon fillets (about 120g each)

125g brown sticky rice

For the Miso marinade:

1 tbsp red miso paste

1 tbsp rice wine

1 tbsp light soy sauce

1 tsp caster sugar

1-2 spring onion, very thinly sliced

2 tsp sesame oil

For the Smacked Cucumber Salad:

½ cucumber

25 ml rice wine vinegar

1 tbsp caster sugar

1⁄4 head of Chinese cabbage, very thinly sliced

100g beansprouts

2 tbsp sesame seeds, toasted

Sea salt and freshly ground black pepper

2 skinless salmon fillets (about 4.5oz each)

4.4 oz brown sticky rice

For the Miso marinade:

1 tbsp red miso paste

1 tbsp rice wine

1 tbsp light soy sauce

1 tsp caster sugar

1-2 spring onion, very thinly sliced

2 tsp sesame oil

For the Smacked Cucumber Salad:

½ cucumber

1.5 tbsp rice wine vinegar

1 tbsp caster sugar

1⁄4 head of Chinese cabbage, very thinly sliced

3.5 oz beansprouts

2 tbsp sesame seeds, toasted

Sea salt and freshly ground black pepper

Rolling pin

Deep-sided baking dish

Large Pan

40mins
Serves 2

A tender fi llet of warm salmon in a sticky umami glaze is delicious on its own, but combined with brown rice and a smacked cucumber salad you are in for an Asian treat. ‘Smacked cucumber salad?!’ I hear you cry. Fear not, the salad of softened pieces of cucumber in a sharp pickle with cabbage, beansprouts and toasted sesame seeds will have you converted.

To make the smacked cucumber salad, cut the cucumber in half, place ½ the cucumber on a chopping board and smash several times with a rolling pin, then cut in half, scoop out the seeds and cut into thin batons.
Place the rice wine vinegar and sugar in a serving bowl and whisk until the sugar has dissolved. Add the cucumber batons, Chinese cabbage and beansprouts and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours in the fridge.
Place the salmon in a deep-sided baking dish. Whisk together the ingredients for the miso marinade and pour over the salmon, turning until completely coated. Cover and leave to marinate in the fridge for 30 minutes and up to 2 hours or it can be used straight away.
Preheat the oven to 200 ̊C /400 ̊F and bring a large pan of salted water to the boil. Cook the brown rice for 25–30 minutes or according to the instructions on the packet.
While the rice is cooking pour any excess marinade from the salmon and then arrange the salmon fillets in the baking dish. Bake in the oven for 15 minutes until the salmon is cooked through and breaks easily with a fork.
Serve the salmon fillets with the cooked brown rice and cucumber salad.
40mins
Serves 2

Ingredients
US / METRIC

2 skinless salmon fillets (about 120g each)

125g brown sticky rice

For the Miso marinade:

1 tbsp red miso paste

1 tbsp rice wine

1 tbsp light soy sauce

1 tsp caster sugar

1-2 spring onion, very thinly sliced

2 tsp sesame oil

For the Smacked Cucumber Salad:

½ cucumber

25 ml rice wine vinegar

1 tbsp caster sugar

1⁄4 head of Chinese cabbage, very thinly sliced

100g beansprouts

2 tbsp sesame seeds, toasted

Sea salt and freshly ground black pepper

2 skinless salmon fillets (about 4.5oz each)

4.4 oz brown sticky rice

For the Miso marinade:

1 tbsp red miso paste

1 tbsp rice wine

1 tbsp light soy sauce

1 tsp caster sugar

1-2 spring onion, very thinly sliced

2 tsp sesame oil

For the Smacked Cucumber Salad:

½ cucumber

1.5 tbsp rice wine vinegar

1 tbsp caster sugar

1⁄4 head of Chinese cabbage, very thinly sliced

3.5 oz beansprouts

2 tbsp sesame seeds, toasted

Sea salt and freshly ground black pepper

You'll Need

Rolling pin

Deep-sided baking dish

Large Pan

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