Lightly smoked salmon fillets in miso-yuzu marinade with pickled Asian salad

Serves 4 Starters and mains

WEB Salmon 2933 A



  • 4 lightly smoked skinless salmon fillets
  • 1tsp acacia honey
  • 3tbsp mirin
  • 3tbsp pure yuzu juice
  • 1tbsp white miso paste
  • 1tsp finely grated peeled ginger
  • 1 1⁄2 tbsp extra virgin olive oil

For the pickled Asian salad

  • 1⁄2 mouli or daikon, around 10cm
  • 1⁄2 cucumber, around 8cm
  • 85g mangetout
  • 1 fennel
  • 1⁄2 bunch red radishes
  • 1tsp yellow mustard seeds
  • 2tsp acacia honey
  • 3tbsp yuzu juice
  • 1 handful red-veined sorrel or wild rocket


To make the salad, using a mandolin or a sharp knife, thinly slice the mouli or daikon. Cut the cucumber lengthways into quarters and deseed, then thinly slice. Finely shred the mangetout into long strips. Trim the fennel and thinly slice and put all these green vegetables together in a bowl. Sprinkle with a few pinches of sea salt flakes and leave for 5 minutes. Thinly slice the radishes and put into a separate bowl. Put the mustard seeds in a small pan with the honey, yuzu juice and 4tbsp water and heat gently for a minute. The honey added to the zingy marinade ensures the lightly smoked fish has an irresistibly sticky sweet char.

Pour the liquid over the green vegetables and toss them together. Leave to one side while preparing the fish.

Put the fish fillets in a single layer in a dish. Mix the honey, mirin, yuzu, miso and ginger together in a bowl, pour over the fish and leave to marinate for 1 hour.

To cook the fish, lift the fillets onto a plate leaving the marinade behind, pat with kitchen paper and spoon over the oil. Pour the marinade into a small pan, ready to heat just before serving.

Preheat the oven to 180C/ 160C F/Gas 5. Place a non-stick frying pan over a medium heat and add the fillets, flesh-side up. Immediately lower the heat to low-medium and cook for around 1 minute, or until nicely blackened (taking care not to overdo it as they do blacken quite quickly due to the miso and mirin). Turn them over and cook the other side in the same way. Transfer to an oven tray and cook for a few minutes, or until cooked to your liking.

Leave to rest while finishing the Asian salad. Drain some of the juices from the green vegetables over the radishes and leave for a few minutes. Heat the marinade to serve with the fish. Add the radishes to the rest of the salad and serve each plate scattered with the red-veined sorrel leaves or wild rocket. Finish by grinding over some black pepper.

If wished, serve with a spoon of mayonnaise mixed with yuzu powder (at a ratio of 2tbsp of mayo to 1⁄2tsp of powder).

This recipe was taken from the June/July 2020 issue of Food and Travel.

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Photography and prop styling by Angela Dukes. Recipes and food styling by Linda Tubby.
WEB Salmon 2933 A
Photography and prop styling by Angela Dukes. Recipes and food styling by Linda Tubby.


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