Miso salmon with aubergine and rocket recipe
Infuse delicious Asian flavours with this sweet-salty miso glazed salmon with roasted aubergine. This rich and meaty fish is perfect for a fuss-free midweek main.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 332 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 aubergines, halved lengthways
- 2 tbsp vegetable oil
- 2 tbsp miso paste
- 3 tbsp mirin
- 1 lemon, juiced
- 1 tbsp caster sugar
- 4 skin-on salmon fillets
- 1 red chilli, deseeded and finely sliced
- 4 handfuls wild rocket
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Shop ingredientsEach serving contains
- Energy
- 1385kJ 332.0kcal
- Fat
- 20g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 12.6gProtein 26.4gFibre 3.8g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Score a deep diamond pattern in the aubergine flesh, but don't pierce the skin. Brush with the oil and season to taste. Transfer to a baking tray and cook for 20 minutes, or until softened.
- Meanwhile, combine the miso paste, mirin, lemon juice and sugar in a small bowl. Put the salmon in a larger bowl and cover with 3 tbsp of the mixture. Turn to coat and leave to marinate.
- Preheat the grill to medium. Arrange the aubergines and salmon, skin-side down, on a baking tray lined with kitchen foil. Brush both with a thin layer of the remaining miso mixture and scatter over the chilli.
- Grill for 7 minutes, or until the aubergines are crisp at the edges and the fish is cooked through. Serve on a bed of rocket leaves.
- See more Salmon recipes
