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Miso-roasted salmon with bean mash recipe

Miso-roasted salmon with bean mash

Created by The Tesco Recipes team

This miso-roasted salmon makes a fab, festive dinner party main or stunning party platter. Served with soya bean mash and a cucumber watercress salad, it's fresh, vibrant and healthy too. You could even swap the salmon for trout or mackerel.

See method
  • Serves 4-6 as a main or 6-8 as part of a spread
  • Takes 45 mins
  • 329 calories / serving

Ingredients

  • 3 tbsp miso paste
  • 2 tsp clear honey
  • 2 tbsp reduced-salt soy sauce
  • 5cm thumb-sized piece fresh ginger, finely grated
  • 800g boneless salmon side
  • 600g frozen soya beans, cooked to pack instructions
  • 2 spring onions, thinly sliced​
  • 1 lemon, zested and juiced
  • 2 tsp toasted sesame oil
  • 1 whole cucumber, cut into 2mm slices
  • 1 tsp black sesame seeds
  • ½ tsp caster sugar​
  • 80g pack watercress
  • cooked basmati, to serve (optional)

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Each serving contains

Energy
1370kJ 329.0kcal
16%
Fat
19g
medium26%
Saturates
3g
low14%
Salt
0.8g
low13%
Sugars
5g
low5%

of the Reference intake

Carbohydrate 7.8gProtein 30.3gFibre 5.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Whisk together the miso, honey, 1 tbsp soy sauce and two-thirds of the ginger.
  2. Lay the fish, skin-side down, on a roasting tray and pat dry with kitchen paper. Smooth half the miso dressing down the length of the fish. Roast for 25-30 mins until opaque and flaking easily. Cool for 10 mins, then flake into chunks.
  3. Meanwhile, blend the soya beans in a food processor for 1-2 mins to give a rough textured purée. Scrape into a bowl and stir through the spring onions, lemon zest and juice, remaining ginger and 1 tsp sesame oil.
  4. Put the cucumber in a bowl with the remaining 1 tbsp soy sauce, 1 tsp sesame oil, the sesame seeds and caster sugar; toss well to coat.
  5. Spoon the bean mash onto a platter and top with the flaked fish, cucumber and watercress. Finish with the remaining miso dressing, and serve with cooked basmati rice if serving as a main course, if you like.
  • Tip: Marinate the salmon in the miso dressing and make the bean mash and cucumber up to 24 hrs in advance. Store individually, covered in the fridge, then cook and assemble when ready to serve.

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