Roast Scottish Salmon with Spicy Miso Broth
Pan-seared salmon fillets with crispy skin, roasted in the oven and served over a fragrant spicy miso broth. Fresh ginger, garlic, and chillies infuse the broth with heat, balanced by umami-rich miso and bright lime juice. Baby vegetables add texture and colour to this elegant one-pan dinner.
Ingredients
- 1 tbsp vegetable oil
- 1 lime
- ½ fresh ginger root, peeled and sliced into thin slices
- 4 cloves garlic, thinly sliced
- 2 red chillies, seeded and thinly sliced
- 4 baby sweet corn
- mange tout(optional)sugar snap peas1:1vegetable
similar crunch and sweetness
- 6 tender stem broccolibroccolini1:1vegetable
very similar
- 4 green onions
- 2 ½ cups yellow misowhite miso1:1umami
milder, slightly sweeter
- 4 salmon fillets, skin on, about 6/8oz each
- sea salt
- cracked pepper
- coriander, for garnish(optional)
Instructions
- 1
Heat 1 tablespoon vegetable oil in a large heavy-based pan over low heat. Add ginger, garlic, and chillies, cook gently for approximately 5 minutes.
- 2
Preheat the oven to 350°F.
- 3
Heat the remaining oil in another pan over high heat. Score the salmon skin and season with sea salt and cracked pepper. When the pan is hot, place salmon skin-side down for 2 to 3 minutes, then turn. Transfer to the oven and cook for approximately 8 to 10 minutes until the skin is golden and flesh is firm.
- 4
Add miso to the broth pan with remaining vegetables and stir well. Simmer for approximately 3 minutes, then squeeze lime juice into the broth and stir. Simmer for 2 more minutes.
- 5
Ladle broth into serving bowls and place salmon on top. Garnish with coriander if desired.
Tips
Score the salmon skin in a crosshatch pattern to help it crisp during cooking.
Keep the ginger, garlic and chilli oil on low heat to infuse flavour without burning.
For best results, ensure the pan is very hot before adding the salmon to achieve crispy skin.
Good to Know
Leftovers keep refrigerated for up to 2 days. Reheat gently on the stovetop without overcooking the salmon.
Prepare vegetables and aromatics up to 4 hours ahead. Make the broth base (ginger, garlic, chillies infused oil) up to 2 hours ahead and reheat gently before serving.
Serve immediately while salmon is warm and skin is crisp. Offer lime wedges and extra coriander on the side.
Common Mistakes
Do not skip scoring the salmon skin to avoid it shrinking and curling during cooking.
Do not let the ginger, garlic and chilli oil burn on high heat to avoid bitter flavours.
Do not overcook the salmon in the oven to avoid dry, flaky flesh.
Substitutions
very similar
milder, slightly sweeter