Treat Your Tastebuds To This Miso Glazed Salmon Recipe

Method

1. Preheat your oven to 220°C/200°C fan/gas mark 7. In a large bowl, combine the miso paste and half the tamari. Pat the salmon fillets dry with kitchen paper. Add the salmon fillets to the miso marinade and ensure they’re fully coated. Make sure to wash your hands and equipment after handling raw fish.
2. Cut the larger tenderstem broccoli florets lengthways. Halve the pepper and discard the core and seeds. Slice into thin strips. Slice the mangetout in half lengthways. Peel and grate the garlic (or use a garlic press).
3. Place the salmon fillets on a lined baking tray with a drizzle of oil. Spoon any remaining marinade over the salmon. Bake on the top shelf of the oven for 14-16 minutes, or until cooked – the fish is cooked when it is opaque in the middle.
4. When the salmon has been in the oven for six minutes, heat a large frying pan on a high heat with a drizzle of oil. Add the tenderstem broccoli and pepper. Cook for two to three minutes until starting to char. Add the mangetout to the pan and cook for a further two to three minutes. If you’d like to, season with salt and pepper.
5. Add the garlic and sauté for one minute to soften. Remove the pan from the heat and pour in the maple syrup and remaining tamari. Stir to coat.
6. Divide the stir-fried maple veggies between two plates. Top with the salmon fillets, drizzling over any remaining marinade and sprinkling the black sesame seeds over the salmon.