I’m always on the hunt for a good recipe that I can recommend to others. It needs to be easy to prepare, come together quickly, and taste good. It gets bonus points if it’s also nutritious because, after all, I am a Registered Dietitian. Those are some pretty high standards, but Jamie Oliver’s recipe for Golden Miso Salmon is all of those things and more.
How to Make Jamie Oliver’s Golden Miso Salmon
The recipe starts with preparing your grill, but since it’s still snowing here in Chicago, I opted to use my oven. I took the time while it was preheating to prepare the asparagus and sugar snap peas. After washing and trimming the vegetables, I tossed them with some olive oil and set them aside. Next, I made the marinade, which was a delicious combination of dark miso, soy sauce, sesame oil, and lime juice. I did as Oliver instructed and tossed my salmon in the marinade, then let it sit until my oven was ready.
Once I heard the familiar triple beep, I added the vegetables to the baking sheet I had warmed in the preheating oven and topped them with the salmon and some sesame seeds. I baked the dish for 10 minutes, then served it with Oliver’s quick-pickled salad made of carrots, green onions, radishes, and fresh mint.
The name alone makes this recipe sound pretty awesome, and now I can say confidently that it is, indeed, awesome. I presented the dish to my family and even my most “selective” eater enjoyed it. We all thought the salmon was flavorful, and the vegetables were perfectly seasoned.
The quick-pickled salad provided a fresh, acidic crunch to everything, which was a nice contrast to the cooked components. I accompanied it all with rice and a bit of chili crisp, and nothing was left when dinner was over!
Simply Recipes / Sara Haas
Tips On Making Jamie Oliver’s Golden Miso Salmon
There are a few things to know—and a couple you can tweak—before you make this recipe.
Skip the grill if you want. As I mentioned, I didn’t feel like grilling in below-freezing weather, so I opted to use my oven. You can do this by setting your oven to 500°F and adding a baking sheet to it while it preheats. This setup is similar to the grill, so it works well for this recipe. Just be sure to check for doneness around the 8 to 10-minute mark.
Prep ahead. There are three components to the recipe that require prep, and they can all be done well in advance. The night before, you can wash and trim the vegetables, as well as make the marinade and pickled salad. This will allow for quick assembly the day of cooking.
Marinate the salmon. Oliver doesn’t give the salmon much time to soak in the marinade before it’s cooked, which is fine, but to add more flavor, consider adding the fillets to a bowl and pouring the marinade over. Let it sit for about 20 minutes. The flavor will permeate the fish and make it even more delicious.
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