Citrus Miso Salmon

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Step 1.

Preheat the oven to 180°C/354°F.

Step 2.

Rinse your rice well and cook it in boiling water.

Step 3.

Finely chop the chilli and add into a jug. Zest and juice the ½ the orange and lime. Add the miso paste and honey. Grate in the garlic and ginger. Give it all a good mix with a fork. Season with salt if needed.

Step 4.

Dip each salmon fillet into the marinade and place individually onto some foil. Start wrapping the foil around the salmon to create a boat. Pour in 3 tbsp of the marinade and continue with each fillet to make four salmon parcels.

Step 5.

Place on a baking sheet and cook for 10-12 minutes, depending on the size of the fillets.

Step 6.

Meanwhile, chop each of your pak choi in half, keeping the root on so it stays together. Pour a small glug of oil into a frying pan and whack up the heat. Fry the pak choi for 2 minutes until charred. Add in 3 tablespoons of water and pop a lid on to continue steaming. Season with a tablespoon of soy sauce.

Step 7.

Now your rice should be ready. Drain and fluff up with a fork.

Step 8.

Open up each parcel, placing the salmon on a bed of rice then pouring over the steaming liquid. Add your pak choi and serve.

Fold your foil tightly so you don’t lose any of the steam and the salmon cooks evenly. Careful when opening so you don’t burn yourself.

400g Long Grain Rice
1 Green Chilli
1/2 Orange
1 Lime
3 Tbsp Miso Paste
1 Tbsp Honey
3 Garlic Cloves
4cm Knob of Ginger
4 Salmon Fillets
4 Pak Choi
Salt