Miso Blackened Salmon
Salmon is packed with Omega 3 fatty acids, the really important fats that our bodies need to thrive. These help maintain a healthy cholesterol levels to support a healthy heart. Reduce inflammation in our body to help our joints and bones and support brain health.
Research shows that omega 3 from oily fish or supplementation is beneficial in mental health and neurological system issues such as depression, anxiety, memory enhancement and behaviour and mood stability.
Ingredients
1 large side of salmon fillet, de-boned and skinned (approx. 1-1.5kg)
2 sticks of fresh lemongrass
1 small bunch of fresh coriander
5cm piece of fresh ginger
4 cloves of garlic
250ml Tamari
1 tbsp Miso paste (@clearspring for me)
¼ cup honey
1 red chillies
METHOD
Bash the lemongrass with a rolling pin or something heavy to release the flavours.
Remove the leaves from the coriander and then finely chop the stalks
Peel and grate the ginger and garlic
In a bowl, add the lemon grass, stalks, ginger, garlic, miso and soy sauce. Whisk together
Place the salmon into a large baking tray and pour on the marinade and massage it into the fish. Cover with tin foil and leave overnight
Preheat the grill to its highest setting, mine goes to 240c
Remove the salmon from the marinade, making sure you scrap all the ginger and stalks off the fish.
Heat your honey in a small pan and using a pastry brush, brush the honey all over the fish, making sure you cover the entire surface.
Keep your honey pan and pour the left over marinade into it so you can gently heat through, strain and serve on the side
Grill the fish as close to the top without touching the elements, grill for approx. 10-12mins until blackened all over. You may need to turn the tray around half way through so it blackens evenly
Check the fish is cooked then transfer onto a platter and fork up the cooked salmon so you can see pink through the black
Slice the chilli and sprinkle them on to the fish with the coriander. Serve with a rice salad
