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Before you jump to Miso Glazed Salmon recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
You already are aware that you should have a fit and healthy heart. Of course, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already understand that daily exercise and a healthy lifestyle are vital in terms of the general health of your heart. Do you know, however, that several specific foods are great for improving the health of your heart? Today, you will find out which foods are beneficial for your heart.
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We hope you got insight from reading it, now let’s go back to miso glazed salmon recipe. To cook miso glazed salmon you need 15 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Miso Glazed Salmon:
- Prepare 3 tbsp pale miso paste
- Get 2 tbsp mirin
- Use 1 tbsp sugar
- Take 50 g tamari
- Provide 250 g salmon fillet
- Prepare 3 carrots
- Provide 1 courgette
- Provide Bunch parsely
- Use 150 g white basmati rice
- Prepare 1 lemon
- Use 1 tsp grated ginger
- Provide 1 garlic clove
- Get 1 red chilli pepper
- You need 1 tsp chicken stock
- Use 150 ml boiling water
Steps to make Miso Glazed Salmon:
- Preheat the oven to 180C fan/200C.
- Cook the rice according to the instructions.
- Mix together the miso paste, mirin, sugar, tamari, grated ginger, and minced garlic. Slice open the pepper and remove the seeds and stem (leave them in if you want more heat!), slice thinly and add into the marinade. Coat the salmon in the marinade and set aside for 10min.
- Meanwhile peel and slice carrots and courgettes into thin batons - about 2 inches long. Boil the 150ml of water, and combine with the chicken stock until fully dissolved.
- Cover a baking tray in tinfoil. Place the salmon fillet skin-side down and slide into the oven. Cook for 8-12 minutes or until the salmon begins to flake and is opaque.
- Heat some olive oil in a sauce pan over medium heat. Add in the vegetables and cook for 2 minutes until soft. Add in the chicken stock mixture and let simmer for 5 minutes until vegetables are cooked through but not too soft.
- Fluff the rice, and serve with vegetables and salmon fillets. Add some chopped parsley and lemon for flavour!
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