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Miso-roasted salmon with bean mash recipe

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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
Healthy
Dairy-free

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)

1 of your 5-a-day and a source of fibre

Each serving contains

Energy
1370kj
329kcal 16%
Fat
19g 26%
Saturates
3g 14%
Sugars
5g 5%
Salt
0.8g 13%

of the reference intake
Carbohydrate 7.8g Protein 30.3g Fibre 5.3g

Method

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.
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.
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.
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.
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.

See more Christmas party food recipes