- Level
- easy
- Prep Time
- 1 h
- Total Time
- 2 h 26 m
- Serves
- 4-6
Description
To prepare this Asian-inspired salmon fillet, the fish is coated in a mixture of brown sugar and salt, refrigerated for 1 hour, then oven-baked. Just before it’s ready to come out of the oven, we’re glazing the fish with a mix of miso, soy and ginger. Delicious served with a red cabbage, cilantro and clementine salad.
Ingredients
- Salmon
- 2 tsp
- brown sugar
- 10 ml
- 1 tsp
- salt
- 5 ml
- 2 lb
- salmon fillet with skin (taken from the thickest part)
- 900 g
- 2 tbsp
- miso
- 30 ml
- 1 tbsp
- low-sodium soy sauce
- 15 ml
- 1 tbsp
- maple syrup
- 15 ml
- 2 tsp
- rice vinegar
- 10 ml
- 1 tsp
- fresh ginger, finely grated
- 5 ml
- 1
- small garlic clove, finely grated
- 1/2 cup
- cilantro leaves
- 15 g
- Roasted sesame seeds, to taste
- Salad
- 3 tbsp
- rice vinegar
- 45 ml
- 2 tbsp
- toasted sesame oil
- 30 ml
- 1 tbsp
- maple syrup
- 15 ml
- 3 cups
- red cabbage, thinly sliced on a mandoline
- 255 g
- 1 cup
- cilantro leaves
- 30 g
- 3
- clementines, peeled, each segment cut in half
- 2 tbsp
- pomegranate seeds (optional)
- 30 ml
Directions
- Step 1
- Salmon
In a small bowl, combine the brown sugar and salt.
- Step 2
- Place the salmon on a plate, skin-side down. Rub the surface of the fish with the brown sugar mixture. Cover. Refrigerate for 1 hour.
- Step 3
- Meanwhile, in a glass bowl or measuring cup, combine the remaining ingredients except for the cilantro and sesame seeds. Season lightly with pepper. Cook in the microwave oven for 1 minute or until the glaze has thickened, stirring halfway through cooking. Let cool completely. Set aside.
- Step 4
- With the rack in the middle position, preheat the oven to 300°F (150°C). Line a baking sheet with a silicone mat or parchment paper.
- Step 5
- Pat the salmon dry with paper towels as needed. Place on the baking sheet, skin-side down. Brush with half of the glaze. Bake for 15 minutes.
- Step 6
- Remove the baking sheet from the oven. Brush the salmon with the remaining glaze. Continue to bake for 10 minutes or just until the fish is pink at the centre. Let rest for 5 minutes on the baking sheet.
- Step 7
- Salad
Meanwhile, in a large serving bowl, whisk together the vinegar, oil and maple syrup. Season with salt and pepper. Add the cabbage and toss well to coat with the dressing. Let marinate while you bake the fish.
- Step 8
- When ready to serve, add half of the cilantro leaves and half of the clementine segments to the bowl of cabbage. Mix well. Adjust the seasoning. Garnish the salad with the remaining cilantro and clementine pieces, and the pomegranate seeds.
- Step 9
- Gently place the salmon on a large serving dish. Garnish with the cilantro leaves and sprinkle with sesame seeds. Serve with the red cabbage salad.
