Miso Marinated Salmon Fillet

with Sesame Asparagus

Wild salmon fillet marinated in a sweet and savory miso marinade, garnish with sesame seeds and serve with sesame asparagus.

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of salted water to the boil.

  • 1.0 min

    In a bowl, mix together half of the rice vinegar, miso paste, dijon mustard and honey.

  • 3.0 min

    Reserve 1/4 of the prepared miso marinade. With the remaining marinade, rub over the salmon fillets.

  • 4.5 min

    Add the wild rice to the boiling water and allow to cook until tender (15 minutes).

  • 5.0 min

    Mix together in another small bowl, the soy sauce and sesame oil.

  • 6.0 min

    Heat a non-stick (oven-proof if possble) frying pan with olive oil over medium-high heat.

  • 8.0 min

    Add the miso marinated salmon (skin side down) and cook until the skin has become crisp.

  • 10.0 min

    Turn the salmon and sear until caramelised.

  • 12.0 min

    Remove the salmon from the heat and transfer to the oven (or first transfer to a lined baking tray before placing in the oven).

  • 15.0 min

    Heat another pan with olive oil over medium-high heat.

  • 16.5 min

    Add the asparagus and begin to cook until tender and skin has slightly blistered.

  • 18.0 min

    Add the soy-sesame mixture to the asparagus and stir-fry for a few moments.

  • 19.0 min

    Remove the asparagus from the pan and distribute among serving plates.

  • 20.0 min

    Drain the rice and distribute among serving plates.

  • 22.0 min

    Remove the salmon from the oven and arrange on serving plates.

  • 24.0 min

    Brush the salmon with the remaining miso-marinade if desired and garnish dish with sesame seeds to serve.

  • Ingredients

    Rice Vinegar

    Organic Salmon Fillet

    Miso Paste

    Dijon Mustard

    Giant Asparagus, trimmed

    Soy Sauce

    Sesame Oil

    Organic Sesame Seeds

    Organic Honey

    Black Wild Rice

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