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Miso Glazed Salmon

SERVES 1 · 20 MIN · OVEN

Miso Glazed Salmon
Make
Portion kcal
Coming to the App Store

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650
CALORIES
42g
PROTEIN
62g
CARBS
24g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 170g (6 oz) salmon fillet, skin on
  • 60g (1/3 cup) white rice, dry
  • 20g (1 tbsp) white miso paste
  • 10g (1.5 tsp) honey
  • 10g (2 tsp) soy sauce
  • 1cm ginger (4g), grated
  • 120ml (1/2 cup) water, for the rice
  • 1 tsp rice vinegar; 2 spring onions, sliced; 1 tsp sesame seeds

8 ingredients, each with the gram weight the macros above were computed from.

Method

  1. Cook the rice in the 120ml water: boil, cover, lowest heat 10 min, rest 10 min.
  2. Heat the grill / broiler to high with the shelf about 15cm / 6in from the element.
  3. Whisk the miso, honey, soy, ginger and vinegar into a thick paste.
  4. Pat the salmon dry and sit it skin-side down on a lined tray. Spread half the glaze over the top.
  5. Grill 6-7 min without turning, to 52C / 125F at the thickest point for medium.
  6. Watch it from minute 5. Miso and honey both carry sugar and go from lacquered to black in under a minute.
  7. Brush the remaining glaze over the hot fish, then serve on the rice with spring onion and sesame seeds.
Step 1 of 7 Coming to the App Store

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MacroChef Plus is bought in the iPhone app, which is on its way to the App Store. The free week and the subscription are handled by the App Store, so they are cancelled there too.

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Tip: glaze in two coats, one before and one after. The first caramelises into the fish, the second stays glossy - one heavy coat just burns.

EquipmentSmall baking tray, small lidded pan

KitBaking sheetSaucepan with lid

As an Amazon Associate I earn from qualifying purchases. Links to equipment are affiliate links - they cost you nothing extra and no recipe was chosen or written to sell anything.

KeepsFridge 2 days. Best eaten cold and flaked over the rice rather than reheated.

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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.