Miso salmon with garlic spinach and carrot ginger puree

Miso salmon with garlic spinach and carrot ginger puree

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is such a gorgeous dish: a combination of a few of my favourites from around the world. It is pretty simple, but has a rich, complex flavour and is a great one to pull out of the bag at dinner parties. White miso is available online and in many supermarkets. It is important not to use brown miso here, as it is too salty.

Ingredients

Quantity Ingredient
3 large carrots, cut into chunks
1.25cm root ginger, peeled and finely chopped
400ml vegetable stock
1 tablespoon sweet white miso
2 teaspoons toasted sesame oil
1 teaspoon honey
olive oil, for oiling and cooking
2 salmon fillets
1 clove garlic, finely chopped
2 large handfuls baby spinach
sea salt

Method

  1. Preheat the oven to 180°C.
  2. Place the carrots and ginger in a saucepan and add enough stock to almost cover the carrots. Simmer until the carrots are soft, then blend to a smooth purée; keep warm.
  3. Mix the miso, sesame oil and honey with 2 teaspoons water.
  4. Lightly oil a baking sheet and lay the salmon fillets on the sheet. Spread the miso mixture over the salmon, reserving some. Bake at the top of the oven for 25 minutes, spreading the remaining miso mixture over the salmon halfway through cooking.
  5. Saute the garlic in a little olive oil, with a pinch of salt, for about 2 minutes until it begins to turn aromatic. Add the spinach and sauté until wilted.
  6. To serve, add a generous spoonful of carrot ginger purée to 2 plates and spread it out. Place the spinach on top, then add the salmon fillets.

Note

  • Fish and seafood

    Roasting and baking

    Perfect for dinner
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