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Miso salmon with aubergine and rocket recipe

10 ratings

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
Healthy
Dairy-free

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

If you don't have aubergine, try using courgettes

Each serving contains

Energy
1385kj
332kcal 17%
Fat
20g 28%
Saturates
3g 16%
Sugars
10g 11%
Salt
1g 17%

of the reference intake
Carbohydrate 12.6g Protein 26.4g Fibre 3.8g

Method

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