Japanese
Japanese
Glazed Salmon Chowder with miso and mirin
Weeknight-friendly Salmon Chowder with the miso and mirin we come back to again and again. Big...
Japanese · Main
Salmon Roast in miso and mirin
This Japanese Roast leans on miso and mirin to do the heavy lifting. We bake the Salmon for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the miso and mirin elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the dashi stock and the rest of the miso and mirin flavours, letting them cook out for a minute until fragrant.
Add the kale along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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