Miso Salmon with Roasted Eggplant

Wednesday is Fish Day for us. I get up a bit earlier and dash across to the market in the morning to pick up two pieces of fish, usually salmon. 

This recipe was adapted from the I Quit Sugar 8 Week Program, which I started about two weeks ago. So far the recipes have been super tasty. I have to admit I was quite surprised how delicious the dishes are, not bland at all! 

I have never used miso paste before. Miso is used a fair bit in Japanese cuisine and is fermented soybeans. It has quite a unique, deep nutty and salty flavour. There are different types of pastes, mainly red and white. I used the white (milder) paste for this healthy and absolutely moreish salmon.

 

Miso Salmon with Roasted Eggplant
2 baby eggplants, cut into 1 cm thick rounds
1 tbsp olive oil
sea salt to taste
1tbsp + 1tsp white miso paste
1tbsp fresh ginger, finely grated (about 1.5cm)
1/2 tsp sesame oil
2 tsp water
1 tsp coconut oil
2 x 150-200g salmon fillets
150 g snow peas, trimmed
1 small head broccoli, cut into florets
1 generous handful of baby spinach leaves
2 tsp tahini
2 tsp apple cider vinegar
2 tsp warm water
Preheat oven to 200°C.

Toss eggplant in oil and salt. Place on a baking paper lined oven tray in a single layer. Cook for 35 minutes turning once. 

Combine 1 tablespoon of miso with the ginger, sesame oil and water. Heat coconut oil in an oven proof frying pan over medium heat. Once the pan is hot and the coconut oil has melted, add salmon skin side up. Cook for 2 minutes and carefully turn over onto skin side. Spread miso mixture onto the salmon, then transfer the pan to the oven and cook for the last 5-7 minutes of the eggplant cooking time. Make sure you don’t overcook the salmon!

Meanwhile bring a medium saucepan of water to a boil. Add the broccoli florets and snow peas and blanch for 2 minute then drain.
Combine remaining 1 teaspoon of miso, tahini, vinegar and water. Toss the green vegetables (including the spinach) and the dressing in a bowl. Divide veggies, eggplant and salmon between two plates. Serve and enjoy the amazing miso flavour all through the dish.

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5 Comments Add yours

  1. Lynnette Lai says:

    Yum yum yum!! Feeling inspired by Salmon. We love it but we always end up at a supermarket instead of a market or even the local fish shop to get our Salmon. Not so inspired. 😀

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  2. Back in Germany it was almost impossible to get fresh salmon without paying an arm and a leg. I have to say I'm loving the markets! And salmon is so versatile, this one is definitely a new favourite. And try the Donna Hay Ginger Chilli Salmon, it's also on here, that one is delicious too!

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  3. Lynnette Lai says:

    Oh I can imagine it would be tough to get Salmon in Germany 🙂 Have you lived in Melbourne long? I have lived here for 15 years and I must say that I don't get out and explore our fresh produce as much as I would like. I will definitely look into Donna Hay's Ginger Chilli Salmon 🙂 Sounds delish! x

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  4. I know I'm super lucky living so close to a market. I love all the fresh produce you can get here in Australia! I've lived here all up for just over five years. I did move back to Germany at one point but missed Australia too much, so I came back! Where did you move from? x

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  5. Lynnette Lai says:

    I moved from Malaysia when I was sixteen for my studies and never left! haha. Australia is every inch my home as Malaysia was. And now, I could not imagine living anywhere else but Melbourne. It really is the best. Could use a little bit of Sydney's weather though 😀 hehe. Cold winters are not great for my skin and knees.

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