Here at Fait Maison, we do our best to keep as seasonal as possible, but also recently realised that our salmon dish needed a serious revamp. Now, whilst salmon is not particularly seasonal to June, it is available quite easily throughout most of the year and makes a great alternative to a salad that is just as light for the summer weather – when it arrives that is.
The key element to this dish is the sauce, which is able to cut through the salmon’s oiliness with a sharp punch. You could also try the sauce with thin slices of beef fillet, if you prefer something meatier, or perhaps another oily fish of your choice.
Therefore our recipe of the month couldn’t be simpler whilst still managing to pack in some big flavour, and goes really well with a side of steamed vegetables such as broccoli or green beans.
You will need:
4 Salmon fillets
100g of miso paste
30g ginger peeled and chopped
30g of coriander washed
1 clove of garlic crushed
A pinch of dried chilli flakes
100ml of honey
100ml of rice vinegar
100ml of water
Pre heat the oven to 200oC.
In an oven proof pan on a medium heat, pan fry the salmon skin side down for a few minutes in a light drizzle of olive oil to crisp the skin. Then place the whole pan in the oven for 10 minutes.
Whilst the fish is cooking, add the miso paste, ginger, coriander, garlic and chilli to a blender. Blend together, then add the vinegar, water and honey until the mixture is of a sauce like consistency. If you would prefer it thicker, try adding less water.
When the fish is ready, plate up and drizzle the sauce over each portion, leaving some in a small bowl for everyone to add more if they want – it’s that simple.