Miso Baked Salmon with Asian Fried Sprouts
Around the festive period I really like Asian flavours that excite the taste buds. Salmon is a very traditional fish at this time of year and this gives it a wonderful twist as well as a knockout way of cooking the much maligned sprout!!
200g of miso paste
40g of rice wine vinegar
75g of mirin
40g of sake
75g of light soy sauce
4 large, chunky fillets of fresh salmon, bones out, skin on
500g Brussels sprouts, washed, trimmed and sliced
½ tsp any neutral vegetable oil or coconut oil
1 tsp black mustard seeds
1 tsp ginger-garlic paste
½ tsp turmeric
½ tsp ground black pepper
2 tbsp coriander leaves, finely chopped
To start make the marinade. Place all the ingredients (apart from the salmon fillets) in a blender and blitz until combined. Place the fillets in a suitable container (skin side up) so they are close together but not squashed, then pour over the marinade to submerge. Leave to marinate in the fridge for 12 hours. For the sprouts, heat the oil in a large pan or wok. Add the mustard seeds and when they splutter, add the coriander leaves and ginger garlic paste. Fry for a minute over medium heat. Add the turmeric and black pepper, stir to mix, and add the Brussels sprouts and mix well. Season with salt. Cover and cook five minutes over medium-high heat until the Brussels sprouts are tender but still al dente. Stir a couple of times during this time. Let the sprouts cook another five minutes, adding a little water if needed. Set aside and keep warm. To cook the salmon, preheat the grill to the highest setting and adjust the oven tray to sit 10-12cm below the grill. Remove the salmon from the marinade and let any excess drip off, but do not wipe it away. Place the fillets skin-side up on a non-stick tray or frying pan and place under the grill. Grill for 5-6 minutes for a thick piece of salmon. Leave to rest for a few minutes and allow the residual heat to finish the cooking process. Arrange the sprouts onto plates with the salmon and spoon over the remaining marinade and serve immediately.