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Recipe

Salmon Miso Bowl

19 ingredients, 7 stages

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Lynn Succar's salmon miso bowl, seen from above.
Salmon
Seaweed sheets
Cucumber salad
Pickled red onion and radish
Edamame

Salmon Miso Bowl

Ingredients

Portions and timings are still being written up. The ingredients and the method are Lynn’s own.

For the dish

  • salmon2 pieces
  • miso paste1.5 tbsp
  • rice vinegar1 tbsp
  • brown sugar or honey1 tbsp
  • sesame oil2 tsp
  • minced ginger1 tsp

Cucumber salad

  • cucumber200 g
  • rice vinegar1 tbsp
  • sesame oil2 tbsp
  • sesame seeds2 tsp
  • Salt

Pickled red onion and radish

  • vinegar1/2 cup
  • water1/2 cup
  • Pink peppercorns
  • Small piece ginger

To serve

  • Edamame
  • Sesame seeds
  • Green onions
  • Seaweed sheets

Method

7 stages

  1. Marinate the salmon

    • In a small bowl, whisk together the miso paste, rice vinegar, brown sugar or honey, sesame oil and minced ginger.
    • Pat the salmon dry and coat generously with the miso marinade.
    • Allow to marinate for at least 20 minutes, or up to 2 hours in the refrigerator.

  2. Prepare the pickled onion and radish

    • Thinly slice the red onion and radish.
    • Place them in a clean jar or bowl.
    • Bring the vinegar and water to a gentle simmer with the pink peppercorns and ginger.
    • Pour the warm pickling liquid over the vegetables and leave to cool.
    • Allow to pickle for at least 30 minutes before serving.

  3. Make the cucumber salad

    • Thinly slice the cucumber.
    • Toss with the rice vinegar, sesame oil, sesame seeds and a pinch of salt.
    • Set aside to lightly marinate.

  4. Cook the salmon

    • Preheat the oven to 200°C.
    • Place the marinated salmon on a lined baking tray and roast for approximately 10 to 14 minutes, depending on the thickness of the fillets.
    • For extra caramelization, finish under the grill for 1 to 2 minutes, watching carefully so the miso glaze doesn’t burn.

  5. Prepare the edamame

    • Cook the edamame according to the package instructions.
    • Drain and set aside.

  6. Assemble the bowls

    • Divide the salmon between bowls and arrange alongside the cucumber salad, pickled red onion and radish, and edamame.
    • Add pieces of seaweed around the bowl.
    • you can also serve on a bed of white rice

  7. Finish

    • Garnish with sesame seeds and sliced green onions.
    • Serve immediately, with any remaining pickling liquid or cucumber dressing drizzled lightly over the bowl.

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