When the good folk Harbour Fish here in Queenstown asked if I would be interested in cooking a side of Salmon I thought all my dreams had come true! This is right up my alley!

I have made this recipe before and if it ain’t broke why fix it right? This Miso Glazed Salmon has featured on our Christmas Day table at least twice and friends and family have recreated it after tasting it too!

 

Harbour Fish have both the Salmon sides, and the whole fish available to purchase, and both are popular. The sides are good because they are pin-boned already and are usually between 1 and 1.5 kg. Whole fish are cheaper by the kg as pin bones are still in but they make a cool centre piece if feeding a crowd and whole fish are between 3 and 4 kg.

The recipe that I have shared today is really simple, and when I was chatting with the team at Harbour fish it was clear we were all on the same page, Salmon is just ideal for Christmas Day. It works well cooked in a conventional oven or on the BBQ. You can do some quite fancy treatments (crusts etc) or keep it really simple and bake seasoned with lemon juice, serve with aioli or a salsa verde and it’s still super delicious and a bit of a lighter accompaniment than a big slab of meat.

Do let me know if you give this a go, I’d love to see!

Happy Cooking xx Jana

 

Miso Glazed Side of Salmon

Ingredients

  • Side of salmon approx. 1-1.5 kilos
  • ½ cup mirin
  • ¼ cup + 2 Tablespoons caster sugar
  • ½ cup miso

Garnish

  • Kaffir Lime Leaf - vein removed and thinly sliced
  • Coriander
  • Sesame seeds

Instructions

  1. Put salmon on a baking tray lined with baking paper
  2. Mix glaze ingredients together and spoon over salmon. Use a whisk if there are any lumps in the glaze.
  3. Cook at 180 for 12-15 mins until cooked.
  4. Remember it will keep cooking while still on the tray.
  5. When it is cool enough to handle, move the Salmon on to your serving platter or board. be aware there will probably be drips.
  6. Scatter on your garnish and serve!
  7. We had ours with a Green Salad with edamame & Seaweed, and Asian Slaw.