Salmon with miso, ginger, and lime

This salmon with miso, ginger, and lime was born out of ME's desire for a salmon-based version of Ottolenghi's chicken with miso, ginger, and lime. Using skinless salmon, this version is even faster to prepare and can be on the dinner table in under 25 minutes.

The flavors in the sauce are superb and there's very minimal effort in terms of prep time. You might need a couple of ingredients that not all fridges stock, like white miso and mirin, but the final result is so delicious you'll make this salmon often enough (or the chicken variation, or a version with tofu even, if you press it first) to go through whatever quantity of white miso & mirin you buy.

Ottolenghi Simple is full of high impact, low effort ideas like this one. So far I've made three recipes from it and while I wasn't blown away by the chicken Marbella, it was still tasty and I definitely intend to keep cooking my way through this latest cookbook from the Ottolenghi empire.

Salmon with miso, ginger, and lime

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Course: Main

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 people

Ingredients

• 3 Ib 1.4kg; about 1 medium piece salmon or arctic char, skin still on
• 2 tablespoon sunflower oll
• sait
• 2 ½ tablespoon mirin
• 2 ½ tablespoon maple syrup
• 2 ½ tablespoon soy sauce
• ¼ cup/80g white miso
• 2/2- inch/6cm piece fresh ginger peeled and finely grated (about 3 tbsp)
• 3 garlic cloves crushed
• 1 lime peel shaved into fine strips, then juiced
• 1 ½ oz/40g cilantro stems* cut into 2 ½-inch/6cm lengths
• 2 red chiles sliced in half lengthwise
• 12 green onions 10 sliced in half lengthwise, 2 thinly sliced, to serve (4 ½ oz/120g)

Instructions

• Preheat the oven to 425°F. Prepare a high-sided baking pan (about 9 x 13 inches/24 x 36cm) by covering the inside with a large piece of parchment paper.
• Cut the salmon steak into 2 equally-sized pieces. Brush both sides of each salmon piece with the oil and ¾ teaspoon salt.
• Place a large frying pan over medium-high heat. Once hot, add one piece of salmon, skin side down, and sear for 4-5 minutes, until golden brown, then remove from the pan. Repeat with the remaining piece.
• Place the mirin, maple syrup, soy sauce, miso, ginger, garlic, lime strips, and lime juice in a large bowl. Whisk to combine, then add the salmon pieces to the bowl and gently coat each piece in the sauce.
• Put the cilantro, chiles, and the 10 halved green onions onto the prepared pan and place the salmon on top, skin side up. Drizzle any remaining sauce into the dish. Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and return the dish to the oven for 5 minutes, uncovered. The salmon will be golden brown, sticky, and tender and the chiles and green onions will be soft.
• To serve, place a piece of salmon on each plate and surround it with the cilantro, chile, and halved green onions. Finally, drizzle with the reduced sauce and sprinkle with the thinly-sliced green onions.

Notes

*omit stems if serving someone who doesn't enjoy cilantro.