Photo: Caroline Attwood
Japanese salmon, miso & asparagus
11 ingredients
20 min
Serves 6
openrecipes
John Torode marinates his Asian-inspired fish dish in miso, soy and sake for a knockout supper
Estimated Nutrition (whole recipe, rough)
459
Calories
26g
Protein
28g
Fat
27g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Miso | 1 tbsp (18g) | 34 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pieces salmon fillet , approx 150g each, skin on
- 450g asparagus , trimmed
- 50g sesame seeds
- 1 tsp golden caster sugar
- 2 tbsp dark soy sauce
- 3 tbsp dashi (made up using pack instructions), or use 3 tbsp light fish stock
- 1 lemon , sliced, to serve
- 2 tbsp lemon juice
- 1 tbsp miso paste
- 4 tbsp light soy sauce
- 4 tbsp saké
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes