Fairtrade lapsang souchong, ginger & miso marinated grilled salmon with sesame cabbage

Step by Step

Step 1

Mix the marinade ingredients together in a small container with a lid (I used an old takeaway tub). Sit the salmon fillets in the marinade, skin-side up, seal with the lid and refrigerate for 1-12 hours. Remove from the fridge 30 minutes before cooking.

Step 2

When ready to cook, preheat the grill to high and line a baking tray with foil. Remove the salmon from the marinade and lay it skin-side down on the tray. Spoon 2 tbsp of marinade over each fillet. Grill for 12-15 minutes, until the salmon is browned, opaque and flakes easily with a fork.

Step 3

Meanwhile, toast the sesame seeds in a large frying pan for a couple of minutes until golden, then move to a plate. Warm the oil in the same pan over a medium-high heat, then add the cabbage and toss well. Cook for a couple of minutes, allowing to catch and brown, then add the remaining marinade and allow to boil for 2 minutes more, tossing regularly until it reduces. Sprinkle with the sesame oil and ½ the toasted sesame seeds and toss well.

Step 4

Use tongs to divide the sesame cabbage between 2 plates or shallow bowls. Top with the grilled salmon, then sprinkle the salad onion and remaining sesame seeds over the top. Serve with rice on the side, if liked.

Ingredient

Sesame seeds

2 tsp 2 tsp
Garlic clove

1 clove/s 1 clove/s
Salad onion

1 1
Vegetable oil

1 tsp 1 tsp
Root ginger

15 grams 0.03 lbs
Scottish salmon fillets

260 grams 0.57 lbs
Cooks' ingredients white miso

1 tbsp 0.5 fl. ozs
Toasted sesame oil

1 tsp 1 tsp
Essential waitrose savoy cabbage

200 grams 0.44 lbs
Black tea leaves

250 mls 250 mls

Fairtrade lapsang souchong, ginger & miso marinated grilled salmon with sesame cabbage

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Chipotle-roasted salmon with warm tomato salsa

Pan-fried chicken with apples & rosemary

Cheesy chicken & spinach pasta bake