Miso-marinated Salmon

OK, you are probably expecting this. If there is any time for healthy food, it is probably now. At the start of the new year, resolutions (so far) intact, most of us are looking for recipes that will stimulate our tastebuds, fill our tummies but not pile on any more flab. Apart from anything, I find I am sick to the back teeth of rich food after everything I’ve consumed over the festivities. This little recipe is simple and so scrummy. Makes me want to lick my lips just thinking about it.

Miso-marinated Salmon

Ingredients serves 2
3 tbsp pale (shiro) miso paste
2 tbsp mirin
Tbsp brown sugar
2 salmon fillets, skin on
Cucumber salad:
Half cucumber
2 tsp rice wine vinegar
Tsp vegetable oil
Pinch caster sugar

How to prepare
Mix the miso, mirin and sugar together. Put salmon fillets skin side down in a small baking dish and spoon over the marinade, cover and put in the fridge for at least half an hour (or overnight if you are an organised sort of person!)
Heat oven to 200 degrees/gas 6. Cook the salmon for 15 minutes.
In the meantime, make the cucumber salad. Shave the cucumber into long thin ribbons (potato peeler is good for this). Whisk the rice wine vinegar, oil and caster sugar together and pour over the cucumber.
Serve with rice – I used microwaveable rice and added lots of finely chopped coriander to it, but you could sprinkle toasted sesame seeds if you preferred.

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