Prep Time: 15 mins Cook Time: 10 mins
Total Time: 25 mins. Yields: 4
Looking for a delicious and healthy salmon recipe? Look no further than Jamie Oliver’s Miso Salmon! This mouthwatering dish combines the delicate flavours of salmon with a tangy miso dressing and perfectly cooked basmati rice. With crispy skin and tender flesh, this recipe is sure to impress your taste buds. So, grab your apron and get ready to whip up a restaurant-worthy meal in the comfort of your own kitchen!
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Why you’ll like it
- The combination of flavours: The green tea seasoning, miso dressing, and coconut-infused basmati rice create a harmonious blend of flavours that will tantalize your taste buds.
- Healthy and nutritious: Salmon is packed with omega-3 fatty acids and protein, making it a great choice for a healthy meal. The addition of vegetables and coconut milk adds even more nutritional value to this dish.
- Quick and easy: With simple instructions and readily available ingredients, this recipe can be whipped up in no time, making it perfect for busy weeknight dinners.
- Impressive presentation: The vibrant colours and beautiful plating of this dish make it a showstopper for dinner parties or special occasions.
- Versatile: You can easily customize this recipe by swapping out the vegetables or adjusting the level of spiciness in the miso dressing to suit your taste preferences.
Jamie Oliver Miso Salmon Recipe
What is Jamie Oliver Miso Salmon?
Jamie Oliver’s Miso Salmon is a flavorful and nutritious dish that features pan-fried salmon fillets with a crispy skin. The salmon is seasoned with green tea, salt, and pepper, giving it a unique and aromatic taste. The dish is served on a bed of fluffy basmati rice cooked in coconut milk, which adds a creamy and tropical twist.
The miso dressing, made with ginger, chilli, miso paste, honey, soy sauce, and lemon juice, adds a tangy and savoury element to the dish. The vegetables, including mangetout, broccoli, and asparagus, are cooked until tender and served alongside the salmon. This recipe is perfect for those looking for a healthy and flavorful meal that can be prepared in under an hour.
Ingredients
For the salmon
- 4 salmon fillets 120 grams each, skin-on
- 2 green tea bags
- 2 tablespoons olive oil
- salt and pepper to taste
For the rice
- 300g basmati rice
- 400g tin of coconut milk
- 1/2 lemon
For the vegetables and miso dressing
- 1 red chilli
- thumb-sized piece of ginger, peeled
- 1 tablespoon miso paste
- 1 teaspoon honey, heaped
- 2 tablespoons light soy sauce
- juice of 1/2 a lemon
- large handful coriander
- 200g mangetout (or sugar snap peas)
- 200g broccoli
- 400g water
- 300g asparagus
- 1 lime
Instructions
- Season the salmon. Arrange four salmon fillets on a plate. Open two green tea bags and sprinkle the green tea over the salmon. Season the salmon with salt and pepper, ensuring an even coating on all sides.
- Pan-fry the salmon. Heat a frying pan over medium heat, adding a small amount of olive oil. Place the salmon in the pan, skin side down. Cook the skin side for a minimum of four minutes, then periodically flip the salmon until all sides achieve a golden brown hue.
- Cook the basmati rice. Thoroughly rinse basmati rice until the water runs clear. Add the rinsed rice to a saucepan along with a can of coconut milk, water, and lemon juice. Bring the mixture to a boil, cover the saucepan with a lid, and reduce the heat to the lowest setting. Allow it to cook for 10 minutes before turning off the heat, keeping the lid on.
- For the miso dressing. Slice half a red chilli for garnish, reserving the remaining half. Place the reserved chilli half into a blender, along with a thumb-sized piece of peeled ginger, miso paste, honey, soy sauce, juice from half a lemon, most of a handful of coriander leaves, and a small splash of water. Blend until all the ingredients combine into a smooth liquid. Taste and add more soy sauce if desired.
- Cook the vegetables. In a separate saucepan, bring water to a boil and add the mange tout, broccoli, and asparagus. Cook for approximately 3 minutes until the vegetables are tender.
- Crisp the salmon. Remove the cooked salmon from the frying pan and carefully peel off the skins. Return the salmon skins to the pan, soft side down, and cook for one minute to crisp them up.
- Prepare the rice. Fluff the cooked rice, discard the lemon, and squeeze its contents over the rice.
- Serve on 2 platters. Transfer the miso dressing to a large serving platter. Arrange the cooked vegetables on top of the dressing. Transfer the rice to a second platter and place the salmon fillets and crispy salmon skins on top. Garnish with the sliced chilli, coriander leaves, and lime wedges.
Tips
- Rinse the rice. Make sure to thoroughly rinse the basmati rice before cooking to remove excess starch and achieve fluffy grains.
- Frying pan. Use a non-stick frying pan to ensure the salmon skin crisps up nicely without sticking.
- Spice. Adjust the level of spiciness in the miso dressing by adding more or less chilli according to your taste preferences.
- For a vegetarian version. You can substitute the salmon with tofu or tempeh and adjust the cooking time accordingly.
- Veggies. Feel free to add other vegetables of your choice, such as bell peppers or mushrooms, to the dish for added flavour and texture.
Variations
- For a gluten-free version. Use tamari or gluten-free soy sauce instead of light soy sauce.
- Fish. You can try different types of fish, such as cod or trout, for a variation in flavours.
- Miso Dressing. Add a squeeze of fresh lime juice to the miso dressing for an extra zesty kick.
- Sesame. Sprinkle toasted sesame seeds or chopped peanuts on top for added crunch and nuttiness.
- Swap the coconut milk. If you’re not a fan of coconut milk, you can use vegetable broth or chicken broth to cook the basmati rice.
How to serve Jamie Oliver Miso Salmon?
Serve the Jamie Oliver Miso Salmon on two platters for an impressive presentation.
- Miso dressing and Veggies. Transfer the miso dressing to a large serving platter and arrange the cooked vegetables on top. This will allow your guests to help themselves to the desired amount of dressing and vegetables.
- Rice, Salmon and Garnish. Transfer the cooked basmati rice to a second platter and place the salmon fillets and crispy salmon skins on top. Garnish with sliced chilli, coriander leaves, and lime wedges for an extra burst of flavour.
Storage Instructions
- Leftover: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. The miso dressing can be stored separately and reheated in the microwave or on the stovetop.
- Reheating. To reheat, gently warm the salmon and vegetables in a frying pan over low heat until heated through making sure that the salmon reaches the required salmon internal temperature.
However, it’s best to consume the dish fresh for optimal taste and texture.
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MORE SALMON RECIPES
- Ina Garten Panko Crusted Salmon
- Mary Berry Potato Salad with Salmon and Prawns
- Smoked Salmon and Prawn Risotto
- Maple Dijon Glazed Air Fryer Salmon
- Red Salmon Curry with Goji Berries
Jamie Oliver Miso Salmon
Ingredients
For the salmon
- 4 salmon fillets 120 grams each skin-on
- 2 green tea bags
- 2 tablespoons olive oil
- salt and pepper to taste
For the rice
- 300 g basmati rice
- 400 g tin of coconut milk
- ½ lemon
For the vegetables and miso dressing
- 1 red chilli
- thumb-sized piece of ginger peeled
- 1 tablespoon miso paste
- 1 teaspoon honey heaped
- 2 tablespoons light soy sauce
- juice of ½ a lemon
- large handful coriander
- 200 g mangetout or sugar snap peas
- 200 g broccoli
- 400 g water
- 300 g asparagus
- 1 lime
Instructions
- Season the salmon. Arrange four salmon fillets on a plate. Open two green tea bags and sprinkle the green tea over the salmon. Season the salmon with salt and pepper, ensuring an even coating on all sides.
- Pan-fry the salmon. Heat a frying pan over medium heat, adding a small amount of olive oil. Place the salmon in the pan, skin side down. Cook the skin side for a minimum of four minutes, then periodically flip the salmon until all sides achieve a golden brown hue.
- Cook the basmati rice. Thoroughly rinse basmati rice until the water runs clear. Add the rinsed rice to a saucepan along with a can of coconut milk, water, and lemon juice. Bring the mixture to a boil, cover the saucepan with a lid, and reduce the heat to the lowest setting. Allow it to cook for 10 minutes before turning off the heat, keeping the lid on.
- For the miso dressing. Slice half a red chilli for garnish, reserving the remaining half. Place the reserved chilli half into a blender, along with a thumb-sized piece of peeled ginger, miso paste, honey, soy sauce, juice from half a lemon, most of a handful of coriander leaves, and a small splash of water. Blend until all the ingredients combine into a smooth liquid. Taste and add more soy sauce if desired.
- Cook the vegetables. In a separate saucepan, bring water to a boil and add the mange tout, broccoli, and asparagus. Cook for approximately 3 minutes until the vegetables are tender.
- Crisp the salmon. Remove the cooked salmon from the frying pan and carefully peel off the skins. Return the salmon skins to the pan, soft side down, and cook for one minute to crisp them up.
- Prepare the rice. Fluff the cooked rice, discard the lemon, and squeeze its contents over the rice.
- Serve on 2 platters. Transfer the miso dressing to a large serving platter. Arrange the cooked vegetables on top of the dressing. Transfer the rice to a second platter and place the salmon fillets and crispy salmon skins on top. Garnish with the sliced chilli, coriander leaves, and lime wedges.