I hope you don’t feel like I’ve neglected you this past week. My computer sort of broke down –it started to run really slooooooooowwwwwwwlllllyyyyyy — and I had to take it in to have it looked at. It’s better now, and hopefully it’ll stay that way—fingers crossed!
Now, I don’t know about you but I ate way (and I mean WAY) too many little gold bunnies in the lead-up to Easter. I just couldn’t resist—every time I walked into the grocery store I put a little gold bunny (or two…or three) in my shopping basket. And let me tell you, that added up to a lot of chocolate.
So to compensate I’m being extra healthy with my meals. I’ve been cooking lots of veggies and some fish, and this is a recipe that I’ve found myself making a fair bit. It’s quick, it’s easy, and I usually have all of the ingredients in my kitchen. The method for making this is really similar to this salmon recipe. I’ll usually eat this with some steamed veggies like bok choi or snap peas, but it’s great with rice or soba noodles too. Oh! And it’s perfect for weeknight dinners—it takes five minutes flat to prep, and your oven does most of the work. The flavor of the miso mixture is more-ish—a nice salty hit with a little ginger kick that’ll make your healthy meal uberly delicious and will make you a little sad once you’ve licked your plate clean. If you give it a try, I’d love to hear what you think.
Miso-Ginger Oven-Baked Salmon
This recipe can be easily be doubled (or halved). If you’ve got the time for it, I recommend marinating the salmon in the miso mixture overnight, or for a couple of hours before cooking. This is in no way essential, but it will produce a more intense flavor. I use two fillets here, but you could use 4 smaller ones or 1 larger one. Everything except the cooking time should remain the same.
- 2 x salmon filets, each weighing about 500 g
- 2 tbsp brown rice miso
- 2 tbsp rice vinegar
- 1 tbsp finely grated ginger
- 7 spring onions, sliced lengthways into quarters
- 2 limes, finely sliced
To serve (all optional):
- spring onions, finely chopped
- a sprinkling of sesame seeds
- a dash of soy sauce
Preheat your oven to 200°C.
In a small bowl, whisk together the miso, rice vinegar, and grated ginger to form a cohesive dressing. Set aside.
Cut two pieces of aluminum foil to about 50 cm each. Place them on a baking tray on top of each other in a ‘+’ shape (so they overlap in the center but there are 4 “free” sides).
Place the spring onions and lime slices onto the middle of your aluminum foil ‘+’ in a single layer. This is the “bed” that your salmon will sit on.
Place the salmon over the coriander and limes, and pour the miso mixture on top, coating the salmon. Use your fingers, a spatula, or a brush to spread the mixture evenly over the fish.
Once this is done, create a dome with the aluminum foil by pulling opposite ends towards each other and scrunching them together. Fold the foil so that there is a space above the fish and the foil doesn’t directly touch it. Make sure the parcel is sealed so steam and juices don’t escape.
Place the tray in the center rack of your oven and bake for 15-20 minutes.
Remove from oven and allow to sit for 5 minutes before tearing open the foil.
Your fish should be firm but flaky, pale pink on the outside and a slightly brighter pink in the center.
- 1 Box Betty Crocker Original Supreme brownie mix
- 1/3 c. water
- 1/3 c. vegetable oil
- 2 eggs
- Heat oven to 350 degrees. Grease bottom of a 10-inch spring-form pan. Make brownie mix as directed on box. Spread evenly in spring form pan.
- Bake for about 1 hour and 5 minutes or until the top is set. Cool completely, about 1 hour.
- You can use a rectangular pan and cook for about 45 minutes.