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Malted Miso Glazed Salmon

A simple yet deliciously flavourful marinade levels up your baked salmon game. This is a wonderfully easy evening meal - and it’s an instant stress-free hit with guests.

Makes: 

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Difficulty:

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Preparation Time: 

10 mins (+ 15 mins cook time)

Easy

4

Ingredients

Marinade

  • 3 heaped tbsp white miso paste

  • 50ml rice wine vinegar

  • 50ml soy sauce

  • 50ml Saunders’ Malt Extract (plus extra for glazing)

  • 25ml toasted sesame oil

  • 1 garlic clove, crushed

  • ½ tsp grated fresh ginger

  • Juice of ½ lime

  • Salt, to taste


Glazed Salmon

  • 1 large salmon fillet (or 4 smaller fillets)

  • 2–3 heads of pak choy, halved

  • Spring onion, sliced (for garnish)

  • Sesame seeds (for garnish)

  • Steamed rice, to serve


Method

  1. Preheat the oven to 180°C (fan-forced).

  2. In a small bowl, whisk together the miso, vinegar, soy sauce, sesame oil, Saunders’ Malt Extract, garlic, ginger, lime juice, and salt until smooth.

  3. Place the salmon on a lined baking tray and form a loose foil pocket around it. Pour the glaze over the top.

  4. Bake for 15 minutes for a slightly pink centre (medium), or adjust to your preferred finish. 

  5. While salmon is baking, blanch the pak choy in boiling water for 1–2 minutes, then drain and set aside.

  6. Once cooked, brush the salmon with a little extra Saunders’ Malt Extract for a glossy finish.

  7. Serve over rice with pak choy, topped with spring onion and sesame seeds

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