Miso-Glazed Salmon
with Sesame & Spring Onion
SERVES 4
INGREDIENTS
4 salmon fillets, approximately 150–180g each (kingklip or hake can also work)
2 tbsp white miso paste
1.50 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated
1 tsp sesame seeds
2 spring onions, finely sliced
1 lime, cut into wedges
1 tbsp vegetable or olive oil
METHOD
1
Mix the miso, honey, soy sauce, rice vinegar, sesame oil, garlic and ginger to make the glaze.
2
Pat the salmon dry and brush generously with the glaze. Leave to marinate for 20–30 minutes.
3
Lightly oil the braai grid and heat over medium coals.
4
Place the salmon skin-side down and braai for approximately 4–5 minutes. Turn carefully and cook for another 2–3 minutes, brushing with more glaze as it cooks.
5
The salmon is ready when it flakes easily but is still moist in the centre.
6
Sprinkle with sesame seeds and spring onions and serve with lime wedges.
Tip: If the glaze starts caramelising too quickly, move the salmon to a cooler part of the braai.
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Ingredients
4 salmon fillets, approximately 150–180g each (kingklip or hake can also work)
2 tbsp white miso paste
1.50 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated
1 tsp sesame seeds
2 spring onions, finely sliced
1 lime, cut into wedges
1 tbsp vegetable or olive oil
Ingredients
4 salmon fillets, approximately 150–180g each (kingklip or hake can also work)
2 tbsp white miso paste
1.50 tbsp honey
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 garlic clove, finely grated
1 tsp fresh ginger, finely grated
1 tsp sesame seeds
2 spring onions, finely sliced
1 lime, cut into wedges
1 tbsp vegetable or olive oil