zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Teriyaki Salmon With Miso And Tofu

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Teriyaki Salmon With Miso And Tofu

    Miso soup (made from fermented soybean paste and instant dashi powder) provides a good, hearty base for the broth in this dish.

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • Broth
    • 1 litre Vegetable stock
    • 2 tbsp Mirin or sweet sherry
    • 1 tbsp Soy sauce
    • 6 Shiitake mushrooms, halved
    • 2 tbsp Miso paste (or 2 x 8g sachets miso soup powder)
    • 100g Silken tofu, cut into 2cm cubes
    • 1 tbsp Teriyaki sauce
    • 1 tbsp Soy sauce
    • 1 tsp Vegetable oil
    • 4 Salmon fillets, skin on
    • 100g Baby spinach leaves
    • 1 tbsp Sesame seeds, toasted

    Method

    1. Mix the teriyaki sauce, soy sauce and oil, and turn the salmon in the mixture to coat. Preheat the grill.
    2. For the broth, bring the stock to the boil, then add the mirin, soy sauce and mushrooms; simmer for 3 minutes. In a small bowl, mix a ladleful of the broth with the miso paste or powder, then pour back in, whisking well. Simmer the tofu cubes in the broth for 1 minute.
    3. Grill the salmon for 4–5 minutes on each side until the skin is crisp but the flesh is still just pink inside. Ladle the broth into bowls; scatter over the spinach. Top with the fish and scatter over the sesame seeds.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Zingy riesling works well with this Japanese-style salmon.

    Comments

    Average user rating

    4 stars