Miso-Glazed Salmon with Pickled Radish and Quinoa Salad
Generated by Emma vS with the assistance of Pantry Bliss AI
Last updated on
4
30 minutes
Prep time
10 minutes
Marinade/Proof time
15 minutes
Cook time
10 minutes
Resting time
5 minutes
This recipe is inspired by the traditional Japanese flavours found in miso-glazed dishes, enhancing the natural richness of salmon. The bright, fresh flavours of pickled vegetables and the nutritional punch of quinoa provide a balance to the dish. The pickling technique adds depth and an invigorating sour note, creating a dynamic experience for the palate, similar to dishes served in contemporary Japanese restaurants by chefs like Nobu Matsuhisa.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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4 pieces Salmon fillets (skin on or off, as preferred)
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50 grams White miso paste (can be found in Asian grocery stores)
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30 millilitres Mirin (Japanese sweet rice wine)
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15 millilitres Soy sauce (low sodium preferred)
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15 grams Honey (to sweeten the glaze)
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200 grams Radishes (thinly sliced)
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60 millilitres Rice vinegar (for pickling)
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30 grams Sugar (to balance the acidity)
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5 grams Salt (to taste)
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200 grams Quinoa (rinsed thoroughly)
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500 millilitres Vegetable broth (for cooking quinoa)
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100 grams Cucumber (diced)
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30 grams Fresh coriander (chopped, or parsley as a substitute)
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30 millilitres Lemon juice (freshly squeezed for dressing)
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30 millilitres Olive oil (extra virgin, for dressing)
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to taste Salt and pepper
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4 pieces Salmon fillets (skin on or off, as preferred)
-
50 grams White miso paste (can be found in Asian grocery stores)
-
30 millilitres Mirin (Japanese sweet rice wine)
-
15 millilitres Soy sauce (low sodium preferred)
-
15 grams Honey (to sweeten the glaze)
-
200 grams Radishes (thinly sliced)
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60 millilitres Rice vinegar (for pickling)
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30 grams Sugar (to balance the acidity)
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5 grams Salt (to taste)
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200 grams Quinoa (rinsed thoroughly)
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500 millilitres Vegetable broth (for cooking quinoa)
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100 grams Cucumber (diced)
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30 grams Fresh coriander (chopped, or parsley as a substitute)
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30 millilitres Lemon juice (freshly squeezed for dressing)
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30 millilitres Olive oil (extra virgin, for dressing)
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to taste Salt and pepper
Instructions
- 1. Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin, soy sauce, and honey until smooth. Set aside to marinate the salmon.
- 2. Marinate the Salmon: Brush the salmon fillets generously with the miso glaze. Allow to marinate for 15 minutes while you prepare the other components.
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3.
Cook the Salmon:
Preheat the grill or oven to 200°C. Place the marinated salmon on the grill or baking tray. Cook for about 6-7 minutes on each side, or until cooked through and the glaze is caramelized. The internal temperature should reach 60°C.
Avoid overcooking the salmon; the texture should be moist and flaky inside.
- 4. Prepare the Quinoa Salad: In a large bowl, combine the cooked quinoa, diced cucumber, chopped coriander, lemon juice, olive oil, and season with salt and pepper to taste. Toss to combine evenly.
- 5. Serve the Dish: Plate the quinoa salad as the base, top with a piece of the miso-glazed salmon, and garnish with pickled radish on the side. Serve immediately for the best flavors.
- 6. Pickle the Radish: In a mixing bowl, combine rice vinegar, sugar, salt, and stir until dissolved. Add the thinly sliced radishes and let them sit for 15 minutes to pickle.
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7.
Cook the Quinoa:
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt. Reduce to a simmer and cover the pot. Cook for 15 minutes or until quinoa is fluffy and all the liquid is absorbed. Remove from the heat and let it sit, covered, for 5 minutes, then fluff with a fork.
Ensure not to overcook the quinoa; it should be fluffy, not mushy.
Tips and Variations
- Substitute the salmon with tofu for a vegetarian option. Use a firm tofu and grill it like salmon.
- Add other vegetables such as finely chopped bell peppers or carrots to the quinoa salad for more colour and nutrition.
- Prepare the pickled radish a day in advance for deeper flavour; it can last in the fridge for a week.
- Drizzle sesame oil over the finished plate for extra umami and richness.
Equipment Required
Suggested Pairings
Sides
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The freshness of steamed broccoli complements the rich salmon and adds a healthy green element.
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The sweetness of roasted sweet potatoes contrasts with the umami of the salmon, providing a satisfying balance.
Drinks
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A warm cup of green tea enhances the meal, providing a calming element that balances the meal.
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The crisp acidity of Sauvignon Blanc pairs beautifully with the salmon's richness.
Other Food Dishes
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A warm bowl of miso soup pairs perfectly as a starter, rich in flavour yet light to start the meal.
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The earthiness of matcha cheesecake provides a perfect sweet finish to the meal.