Orange and miso-glazed salmon
This one’s a doozie! It’s my go-to recipe when friends are over and admittedly my most-proud creation! You’ll be pleasantly surprised by how well the miso’s sweetness, the orange’s tanginess and heat from the chilli sauces blend together. Also, most ingredients are versatile making them great staples in your pantry.
Servings 8 Prep time 10 mins Cooking time 50 mins
Ingredients
- 2 salmon fillets
- 1 handful of shiitake mushrooms
- 2 tsp sesame seeds
For the marinade:
- 1 tbs sriracha hot chilli sauce
- 1 tsp white miso paste
- 3 tbs chilli sauce with black beans (or any chilli sauce of your liking)
- 1 tbs maple syrup
- 1 tsp mustard
- 1 tsp tomato purée
- 2 tbs chopped kimchi (cabbage)
- 1 orange
- Freshly cracked pepper
Directions
- Preheat oven (fan) to 100°C (250°F).
- Zest ½ orange and cut the orange in 6 moons (peel removed).
- Mix together the zest, 2 chilli sauces, miso paste, maple syrup, mustard, tomato purée, kimchi, juice from 3 orange moons, 3 remaining orange moons and pepper (this is the marinade).
- Slice the mushrooms and place them with the salmon fillets and the marinade in a resealable zipper storage bag and toss to ensure that the fillets are well-coated (ideally leave the fillets overnight in a fridge to marinate).
- Cook the fillets and the mushrooms in the oven for 50 mins - don't overcrowd them, so place them in separate sheets/pans (tip: don't open the oven door while cooking).
- Ta-daa, that's it!! Serve the salmon fillets and mushrooms over a bed of coconut rice, sprinkle the sesame seeds and kali orexi!!