Jamie Oliver’s golden miso salmon is delicious midweek meal ready in 25 minutes (Image: Getty)
When it comes to inspiration for quick, nutritious and flavourful meals, star chef and restaurateur tends to be a go-to.
The author recently shared a new on his official website for a meal that it equal parts hassle-free and tasty.
His golden miso packs an umami punch that’s perfectly balanced by roasted asparagus and sugar snap peas, along with the distinctive crunch of a sesame seed crust.
The chef said: “Going hard and fast with the grill adds an extra dimension of flavour, creating a satisfying meal.”
When prepared as per Jamie’s instructions, this serves four and is prepared, from start to finish, in just 23 minutes.
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Jamie Oliver’s golden miso salmon packs an umami punch (Image: Getty)
Jamie Oliver’s golden miso salmon recipe
Ingredients
500g asparagus
320g sugar snap peas
Olive oil
One tablespoon dark miso
Two tablespoons low-salt soy sauce
One tablespoon sesame oil
Two limes
Four 130g salmon fillets, skin on, scaled, pin-boned, from sustainable sources
One tablespoon sesame seeds
One carrot
Two spring onions
Four radishes
Four sprigs of fresh mint
Don’t miss… [RECIPE] [TIPS]
Jamie Oliver’s golden miso salmon recipe is a vibrant and flavourful midweek dinner (Image: Getty)
Method
Preheat your grill to a high temperature. Trim the tough ends off the asparagus and place it in a roasting tray (about 25cm x 35cm) along with the sugar snap peas. Drizzle with one tablespoon of olive oil, then toss the vegetables to ensure they are evenly coated.
In a shallow bowl, combine miso paste, soy sauce, and sesame oil. Grate the zest of one lime into the mixture and squeeze in the juice, creating a flavourful marinade. Slice the salmon fillets lengthwise into halves, then coat them with the marinade.
Arrange the salmon on top of the vegetables in the tray, and drizzle any remaining marinade over the fish. Sprinkle sesame seeds on top.
Place the tray under the grill for 12 minutes, or until the vegetables are lightly charred and the salmon is golden and cooked through.
For a quick pickle, peel and cut the carrot into thin matchsticks, chop the spring onions finely, slice the radishes thinly, and roughly tear the mint leaves. Toss everything together with lime juice, sea salt, and black pepper to taste.
Top the grilled salmon and vegetables with the pickle, and serve immediately. This dish pairs wonderfully with noodles or fluffy rice.