There’s a lot of flavour in this miso marinated salmon dish – and it is healthy as well.
It’s all about the gut these days. There’s a real buzz about the importance of having good bacteria in our guts, and the types of food that will increase the amount of those god bacteria, like fermented food.
Miso is made from fermented soybeans and grains and contains millions of beneficial bacteria.
I am using sweet white miso in this recipe. It is made from fermented soybeans and rice and is the mildest and least salty type of miso.
The darker the miso is, the longer it has been fermented and the saltier it is. Dark miso also has a very strong taste and is best used in small amounts as it can over-power a dish. Dark miso is not suitable for this marinade.
I am adding sesame oil to the marinade, a really mild unrefined, first cold pressing sesame oil though. The kind of sesame oil you mostly find in supermarkets, usually in a small bottle, has a very strong taste and, like dark miso, is best used in small amounts.
I have added a tablespoon of this mild sesame oil. If you have got sesame oil with a very strong taste, add just one teaspoon of this and also add a tablespoon of olive oil to the marinade.
Tip: Once opened, white miso can usually keep for up to a month if well sealed and kept in the fridge. It’s great for adding to soups or other marinades. Just keep in mind that it is salty and that you need much less salt, or none, when adding some miso.
Miso marinated salmon for 2:
1 large, or 2 small sweet potatoes – peeled and diced
½ tablespoon olive oil
For the salmon marinade:
1 tablespoon sweet white miso
2 teaspoons finely grated ginger
1 tablespoon mild sesame oil
grated zest of 1 unwaxed lemon
¼ teaspoon ground black pepper
2 salmon fillets
Broccoli – cut into florets – and the more the merrier as they are super-healthy and very low in calories
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