Miso-Glazed Salmon with Pickled Radish and Quinoa Salad
A vibrant dish that combines the umami richness of miso-glazed salmon with a tangy pickled radish and nutritious quinoa salad. This dish showcases the balance of flavors and textures, appealing to the gourmet palate.
- Total
- 30 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the Miso-Glazed Salmon
- 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
For the Pickled Radish
- 200 grams Radishes, thinly sliced
- 60 millilitres Rice vinegar, for pickling
- 30 grams Sugar, to balance the acidity
- 5 grams Salt, to taste
For the Quinoa Salad
- 200 grams Quinoa, rinsed thoroughly
- 500 millilitres Vegetable broth, for cooking quinoa
- 100 grams Cucumber, diced
- 30 grams Fresh coriander, chopped, or parsley as a substitute
- 30 millilitres Lemon juice, freshly squeezed for dressing
- 30 millilitres Olive oil, extra virgin, for dressing
- to taste Salt and pepper
For the Miso-Glazed Salmon
- 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
For the Pickled Radish
- 200 grams Radishes, thinly sliced
- 60 millilitres Rice vinegar, for pickling
- 30 grams Sugar, to balance the acidity
- 5 grams Salt, to taste
For the Quinoa Salad
- 200 grams Quinoa, rinsed thoroughly
- 500 millilitres Vegetable broth, for cooking quinoa
- 100 grams Cucumber, diced
- 30 grams Fresh coriander, chopped, or parsley as a substitute
- 30 millilitres Lemon juice, freshly squeezed for dressing
- 30 millilitres Olive oil, extra virgin, for dressing
- to taste Salt and pepper
- Prep
- 10 min
- Marinate
- 15 min
- Cook
- 10 min
- Rest
- 5 min
About this recipe
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.
Method
-
Step 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.
-
Step 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.
-
Step 3: 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.
-
Step 4: 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. -
Step 5: 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. -
Step 6: 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.
-
Step 7: 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.
Tips
- 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
- Grill or oven
- Medium saucepan
- Mixing bowl
- Whisk
- Plate for serving
- Silicone brush
Serve it with
Sides
-
Steamed Broccoli
The freshness of steamed broccoli complements the rich salmon and adds a healthy green element.
-
Roasted Sweet Potatoes
The sweetness of roasted sweet potatoes contrasts with the umami of the salmon, providing a satisfying balance.
Goes well with
-
Miso Soup
A warm bowl of miso soup pairs perfectly as a starter, rich in flavour yet light to start the meal.
-
Matcha Cheesecake
The earthiness of matcha cheesecake provides a perfect sweet finish to the meal.
Drinks
-
Green Tea
A warm cup of green tea enhances the meal, providing a calming element that balances the meal.
-
Sauvignon Blanc
The crisp acidity of Sauvignon Blanc pairs beautifully with the salmon's richness.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
