In Dinner, Lunch, Recipes

Pan-Fried Salmon with Miso Glaze

Pan-Fried Salmon with Miso Glaze
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A stylish dish from stove to table in under 20 minutes.
Servings Prep Time
4People 10Minutes
Cook Time
15Minutes
Servings Prep Time
4People 10Minutes
Cook Time
15Minutes
Ingredients
Instructions
  1. Pour the buckwheat into a saucepan and cover with 390ml cold water. Bring to a boil then cover and simmer on a low heat for 5 minutes. Once cooked fluff up lightly with a fork. Replace the lid and leave off the heat until ready to serve.
  2. Bring a medium saucepan of water to the boil with a touch of sea salt. Add the samphire and cook for 3 minutes. Drain and set aside.
  3. In a large nonstick frying pan add ½ - 1tbsp. oil and gently warm to a medium heat. Then add the salmon fillets flesh side down and cook for 6 mins on a medium heat until golden (reduce the heat slightly if the salmon is getting too dark). Sprinkle the skin side with a touch of sea salt, gently turn over and increase the heat a little and cook for a further 5 minutes until the skin is crispy and the salmon is cooked through. If you like your salmon well done see Lisa’s Tip.
  4. Whilst the salmon is cooking, add the miso, agave and water to a small saucepan and warm gently on a medium heat for 5 minutes. Just before serving increase the heat a fraction to allow the sauce to thicken and reduce slightly.
  5. When ready serve the salmon fillets on a bed of buckwheat and samphire. Drizzle with the miso glaze and serve immediately.
Recipe Notes

LISA’S TIP - If you like your salmon well done cook for a further 4 minutes. I personally like my salmon slightly undercooked and remember to take in to consideration that the fish will continue to cook when off the heat. If you don’t like salmon this will also work well with cod. Equally this dish is delicious served cold. Simply serve the miso glazed salmon flaked over your favourite grain with your choice of vegetables or salad. If you are unable to get samphire, I love to pan-fry sliced leek until soft and translucent season with herbamare or sea salt add chopped coriander then fold into the cooked buckwheat.

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