Grilled Salmon with a sweet miso marinade served with roasted chantenay carrots
In a small bowl whisk together 3 tbs miso paste, 2 tbs mirin, 1 tbs sugar, and 1 tbs sake. Spread over 2 salmon fillets (around 100g). Marinate between 30 minutes and overnight. Remove the salmon from the marinade and place on an oiled or non-stick baking tray, skin side down (skinless fillets are fine too). Bake in the oven at 200c for about 12-15 minutes, till the salmon just cooked through. Add a final brush of marinade to gloss up the salmon and serve with some roasted chantenay carrots (baked in the oven at 200c till lightly golden with a drizzle of olive oil, honey and thyme).
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