A healthy addition to this dish is the fermented bean paste, otherwise known as miso. It’s available in different strengths and colours. We suggest the light miso, as it’s less harsh and doesn’t overpower the salmon.
Tip: Shiro miso is a paste made from white rice and fermented soybean, found in the dairy case.
Substitute or partially substitute regular red radishes for daikon radishes for an added splash of colour.
Soy Miso Glazed Salmon with Daikon Salsa
Ingredients
- 1 cup (250 mL) peeled and thinly sliced daikon radish
- 1/2 English cucumber, peeled and diced
- 2 whole green onions, sliced on the diagonal
- 1 birdís eye chili pepper, seeded and minced
- 1 Tbsp (15 mL) rice wine vinegar
- 1 tsp (5 mL) sesame oil
- 1 tsp (5 mL) liquid honey
- Salt and freshly ground black pepper
- 1/4 cup (60 mL) finely minced cilantro
- 1 Tbsp (15 mL) tamari soy sauce
- 2 tsp (10 mL) light-coloured miso paste, preferably shiro miso
- 1 tsp (5 mL) liquid honey
- 4 - 4 oz (125 g) boned salmon fillets, skin on, about 1 in (2.5 cm) thick
- 1 Tbsp (15 mL) grapeseed oil
Nutrition
Per serving:
- calories267
- protein26g
- fat15g
- saturated fat2g
- trans fat0g
- carbohydrates8g
- sugars5g
- fibre1g
- sodium424mg
Directions
01
Combine salsa ingredients in bowl and gently toss to mix evenly. Set aside.
02
Preheat oven to 400 F (200 C).
03
Combine soy sauce, miso, and honey in bowl. Stir together to blend. Brush over salmon fillets.
04
Heat oil over high heat in ovenproof skillet large enough to hold salmon in a single layer. Add salmon fillets, flesh side down, and sear just until edges of fillets begin to crisp, about 2 minutes. Using spatula, turn fillets skin side down. Place skillet with fillets in oven for 5 more minutes or just until inside of fillets are slightly translucent when tested with sharp knife.
05
Remove and serve immediately with Daikon Salsa.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
