asian glazed salmon

asian glazed salmon

Prep Time: 1 Hour Cooking Time: 40 Mins


  • 600g fresh salmon, cut into 4 even pieces and deboned
  • 2 tbsp mirin
  • 2 tbsp brown miso paste
  • 2 tbsp soy sauce/ tamari/Coconut aminos
  • 2 tsp sweetener of choice (I used stevia)
  • 1 tbsp grated ginger
  • Furikake seasoning or sesame seeds for sprinkling
  • Half a telegraph cucumber, thinly sliced
  • 1/4 cup rice wine vinegar
  • 1/8 cup water
  • 3 tbsp sweetener of choice (again, I used stevia)
  • Salt to season
  • 6 medium courgettes
  • 1 head of broccoli
  • 100g round green beans
  • 2 tbsp sesame oil
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds
  • Salt and pepper to season
  • 2 large handfuls baby kale leaves (or rocket would also work well here)
  • 2 tbsp mayonnaise (I used Bestfoods brand)
  • 60g Greek or plain yoghurt
  • 2 tsp wasabi paste
  • 1 tbsp lemon juice


  1. Prepare the quick pickled cucumbers first by combining the rice wine vinegar, water, sweetener and salt in a small pan and heating gently for a few minutes to allow the sweetener to dissolve. Remove the liquid from heat and add the sliced cucumbers. Set aside to pickle for at least an hour.
  2. Preheat the oven to 180C/375F bake setting. Arrange the salmon, skin side down in a roasting dish. Mix the glaze ingredients (mirin, miso, soy, sweetener, ginger) in a small bowl and pour over the salmon. Cover with cling film, refrigerate and leave to marinade for 30 minutes or longer while the vegetables are roasting.
  3. Chop the vegetables except for the baby kale/leaves of choice into even sized pieces and place in another roasting dish. Toss with the oils and sesame seeds. Season generously with salt and pepper. Bake in the oven for 30 minutes or until cooked through, turning the vegetables once halfway through to avoid burning.
  4. Leave the vegetables to cool and swap them for the salmon. Bake for 10-12 minutes at the same heat – or until the fish falls apart easily with a fork but is not dry.
  5. While the vegetables and salmon are cooking, mix together the wasabi dressing ingredients to be served on top or on the side of the salad.
  6. Toss the baby kale through the roast vegetables, leaving a few to arrange on top. When the salmon has cooked and cooled to a warm temperature, tear into small pieces and place on top of the vegetables. Remove the cucumbers from their pickling water and top the salad with the slices.
  7. Serve at room or lukewarm temperature with the wasabi dressing. Suitable to be refrigerated for leftovers/lunches for up to two days depending on salmon freshness.
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