Guest Recipe: Sesame Miso Salmon
I’ve known Alice for over twenty years and she makes the BEST food. She’s the person you want to invite you over for dinner because you know you’re going to get something that’s not only incredibly delicious but balanced and healthy too — I even asked her how she cooked her broccoli the last time I went over because it was so much better than when I make it at home (she cooks it in very generously salted boiling water FYI)!
Alice is a private chef based in South London, specialising in bespoke meal preparation. She works with a diverse range of clients, accommodating various dietary requirements such as weight loss, IBS, low FODMAP, high protein, or simply those looking for healthy food delivered to their doorstep. Everything is tailored to each individual, depending on their specific needs, likes and dislikes.
She can be contacted through alicemackinnon.com or via Instagram @acmackinnon.
Here’s her recipe for sesame miso salmon.
Sesame Miso Salmon
Serves 2
For the marinade
2 tablespoons white miso paste
1 tablespoon tamari or soy sauce
1 ½ teaspoons brown sugar, honey or maple syrup
1 teaspoon sesame oil
1 ½ teaspoons rice vinegar
1 teaspoon grated ginger
2 salmon fillets, skin on
1 - 2 tablespoons sesame seeds
For serving
Thinly sliced cucumber or radish
Thinly sliced spring onions
Cooked greens of choice - I like tenderstem broccoli or steamed Savoy cabbage
Sriracha and mayonnaise, if you want a quick spicy sauce
Rice or rice noodles - I like Thai sticky rice the best
Method
Preheat the oven to 200°c. Whisk all the ingredients for the marinade in a small bowl, or combine in a small blender until smooth. Place the salmon fillets (skin side up) into the marinade in a shallow dish, for 15 minutes minimum.
When you are ready to cook, place the salmon on some parchment paper and cook for 10-12 minutes, depending on the size of the salmon. As soon as you remove it from the oven, sprinkle the sesame seeds generously over the top, so that they stick to the marinade.
Serve with rice, greens and thinly sliced spring onions. A great quick spicy mayo is great - mix 1 tablespoon mayo with a squirt of Sriracha sauce if you want.