Miso and Nut-Crusted Salmon
Miso is a traditional staple of Japanese cooking. It is made by fermenting soybeans in sea salt, which results in a thick paste. Most common are white, yellow, and red miso pastes. The delicate, slightly salty and fruity flavour of yellow miso really enhances the flavour of wild salmon. This is a fantastic easy supper dish and healthy, too.
2 x 225g wild salmon fillets
1 tbsp olive oil
chopped fresh chive onions, to garnish
lemon wedges, to serve
For the miso and nut topping
1 tbsp yellow miso paste
60g cashews, roughly chopped
½ red Serrano chilli, finely chopped
finely grated zest and freshly squeezed juice of 1 lime
1 tbsp toasted sesame oil
Preheat oven to 200°C/gas mark 6. Rinse and dry the salmon. Drizzle the olive oil into a small baking dish and place the salmon fillets in it. To make the miso and nut topping, mix together the miso, cashews, chilli, lime zest and juice, and sesame oil. Divide the mixture and spread on top of the salmon fillets. Cook in the preheated oven for 12-15 minutes until the fish is cooked and the topping is golden brown. Garnish with chopped chive onions and serve with lemon wedges.
Extracted from Salt by Valerie Aikman-Smith (Ryland Peters & Small, approx €12), out July 14. Photography by Jonathan Gregson © Ryland Peters & Small. To order, rylandpeters.com/salt