Miso is a traditional Japanese food made from fermented soya beans, rice or grain and salt. It might sound a bit strange if you’ve never tried it, but it adds the most amazing, intense flavour to this simple recipe for miso salmon, black rice and Asian greens and it’s something I always have in my fridge. You can find miso in the Japanese section of most large supermarkets.
2 tbsp white miso paste
2 tsp soy sauce
1 tbsp maple syrup
2 salmon fillets
125g black rice
1 tbsp sesame seed oil, plus extra to drizzle
1 garlic clove, chopped
1 head of pak choi, quartered lengthways
2 handfuls of spinach
1 tbsp sesame seeds
Combine the miso paste, soy sauce and maple syrup in a bowl. Coat the salmon fillets in the mixture, then cover with cling film and marinate in the fridge overnight, or for at least 2 hours.
Put the rice in a saucepan with the water and a pinch of salt. Bring to the boil, then cover and simmer for 40–45 minutes, stirring occasionally. Drain.
While the rice is cooking, preheat the oven to 200ºC/400ºF/gas mark 6. Line a roasting tray with tinfoil.
Place the salmon in the prepared tray and roast for 15 minutes, until the flesh flakes easily and is cooked through.
Place a wok or frying pan on a medium–high heat. Add the tablespoon of sesame oil and fry the garlic for 30 seconds, or until just beginning to sizzle.
Add the pak choi and 1 tablespoon of water and stir-fry for 1–2 minutes.
Add the spinach and stir–fry for 1–2 minutes, until just wilted.
Serve the miso salmon, black rice and Asian greens together, adding a drizzle of sesame oil and a sprinkling of sesame seeds to finish.