hoss magazine

Stay in the know

Subscribe to the HOSS newsletter today - you’ll get the inside scoop on design trends, home renos and breaking news. You’ll always have a heads up on our fantastic contests too!

Cooking with Nigella Lawson Miso salmon

In How To Eat, I had a recipe for miso steeped salmon that was very different from this, and, in fact, was my adaptation, more suited to ourshores of the Nobu black cod with miso that had just hit America and, so many years on, is still a fixed entry in the lexicon of would-be fashionable menus.

This version is all together simpler and quicker, and also lighter and sprightlier. Although, I make this as an effortless supper for two, you can see how easy it would be to up the numbers and make it when you have friends for supper.

Miso salmon

SERVES 2

Ingredients:

1 tablespoon sweet white miso

1 tablespoon lime juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 clove garlic, peeled and finely grated or minced

2 salmon fillets or steaks (8 ounces total)

1 fresh red chile, seeded and thinly sliced

Directions:

Preheat the oven to 425°F.

Place a resealable bag in a measuring cup, folding the edges over the top of the cup to make it easy to fill, then spoon in the white miso. Add the lime juice, soy sauce, fish sauce, and grated or minced garlic to the bag, and then seal and massage the contents to create a smooth, paste-like marinade.

Open up the bag, slip in the salmon fillets, then seal it again and squidge it so that the fillets are covered with the marinade. Now lay the bag flat, leaving the salmon to steep for 15 minutes at room temperature.

Line a shallow baking pan with aluminum foil, then fish out your salmon from the bag, shaking off the marinade, and place, flattest-side down, on the foil.

Place the pan in the oven and cook the salmon for 7–10 minutes, depending on the thickness of your fish. You want it cooked through, but still juicy and coral within.

When they’re cooked, transfer the fillets to a couple of warmed plates, then scatter with the chile strips, dividing them between each fillet.

Nigella LawsonFormer journalist turned food writer and cookbook author