Description
A light dish delivering epic flavour. Backed up by toasted herby couscous, fresh edamame beans and little runny eggs, the miso-coated salmon packs a deep umami punch, perfect for any time of the year.
Ingredients
- FOR THE MISO SALMON:
- 2 whole Salmon Fillets With Skin On
- 2 Tablespoons Salted Butter
- 1 Tablespoon Shinshu (yellow) Miso
- 1 Tablespoon Olive Oil, Extra Virgin
- FOR THE TOASTED COUSCOUS:
- 1 Tablespoon Oil, Extra Virgin
- 3-⅝ ounces, weight Pearl Couscous
- 1 cup, 2-⅔ teaspoons, ⅞ pinches Boiling Water
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Fresh Dill, Finely Chopped
- 2 Tablespoons Parsley, Finely Chopped
- Salt And Pepper, to taste
- FOR THE GARNISHES:
- ½ pounds, ⅞ ounces, weight Fresh Edamame Beans
- 8 pieces Quail Eggs
Preparation
For the miso salmon:
Allow salmon to come to room temperature, around 10 minutes.
Meanwhile, bring butter to room temperature and beat with miso to combine well. Set aside.
Heat a large nonstick pan with oil over a medium to high heat. Place salmon into the pan skin-side down and fry for around 2–3 minutes, or until skin has turned golden brown.
Cover the top of the salmon in the miso butter before flipping the fillet over and turning down the heat to medium. Continue cooking the salmon for around 3 minutes until the fish feels firm to the touch, all the while basting with the miso butter.
Transfer to a plate and serve with the garnishes.
For the toasted couscous:
Heat some oil in a saucepan over a medium heat and add couscous. Cook while stirring continuously, until lightly browned and toasted, around 5 minutes.
Add water and bring to a boil. Reduce heat and simmer gently while covered, until all of the water has been absorbed, around 15 minutes. Stir occasionally.
Add the other ingredients and season well with salt and pepper, adding more lemon juice to preference. Serve.
For the garnishes:
For the edamame, bring a large saucepan of heavily salted water (think seawater) to the boil and add the beans. Cook for around 5 minutes or until beans inside the pods are tender. Remove from heat and plunge into cold water. Shell the beans from the pods and serve.
Place room temperature quail eggs into water at a rolling boil for 2 1/2 minutes. Remove into cold water and leave for 3 minutes. Peel the eggs and serve.
