Japanese Inspired Miso Glazed Salmon with baked asparagus and served with Wasabi mayo. Packed with protein from Salmon and perfect for busy mom.
Fish is not my favourite type of food. I hate it so badly when I have to take out bone from the fish. I feel like it’s ruining my enjoyment of food because I have to be careful checking every bite whether there is any bone or not. Salmon totally changed my perception of fish. It’s so delicious, raw or cooked. And, the best thing is that I don’t have to worry about the bone as they usually clean up all of the bone before selling the salmon.
Salmon has so much protein and vitamin packed in the slices of fish. Moreover, it also contains omega-3 fatty acids. By eating more salmon, I don’t have to take extra omega-3 supplements at all. That’s why, I tried to incorporate at least 2 – 3 times Salmon in our food plan per month.
Sometimes, instead of cooked salmon, I like to enjoy Salmon sashimi with wasabi and soy sauce. I don’t understand why some people don’t like to eat sashimi at all. It’s so delicious like jelly, but packed with good protein and fat, instead of sugar. In Sydney, the sashimi in a good Japanese Restaurant is quite costly. I love it, but I won’t go there every week to enjoy the sushi because it’s just too costly for a few slices of sashimi.
Then, recently, I found out that Sydney fish market sell the freshest sashimi and cheaper cost. If you haven’t visited Sydney yet, Sydney fish market is so big, the 2nd biggest fish market in the world after Tokyo, Japan. It’s like the heaven of Seafood there. So much fresh sashimi, crab, lobster. Everything is cooked or grilled when ordered.
When my parents visited us few months ago, I took them to fish market here. And, we are just having a feast of seafood there from oyster, sashimi, lobster and crab. Too bad that Dydy couldn’t join us because of his work. He loves seafood so much as well, except Sashimi. Therefore, I’m always happy when we go to fish market together as no one will fight with me for the last slice of Sashimi. Sorry, Dydy… I love food more..
It’s funny how Dydy used to teased me now and then because I told him once that I will always choose food than him. Well, rationally, people couldn’t survive without food rite? That’s why, I said, no matter how much I love him, I will still love food more. He used to find it pretty strange. But, now, he started to understand, and whenever I’m feeling sad, he knew that the only thing that will make me happy is food. Therefore, no matter how tired is he, he would still take me out for some good food, and nice dessert.
Therefore, I’m trying to cook different kind of food to impress him at home, as you know, to get guys heart is from their stomach. Today, I’m trying to replicate Michelin style restaurant dish at home with salmon as the star dish. I always find it fascinating how the restaurant Chef can plate the simple dish into a beautiful dish that you just couldn’t wait to grab your fork and try it.
Well, I know that I’m still far from that standard, but, at least, I could make Dydy stomach happy with this miso glazed salmon dish. It is pretty simple to make. Here’s the ingredients:
Miso-Glazed Salmon Marinade:
- 200g salmon
- 1 tablespoon red miso paste
- 1 tablespoon mirin
- 1/2 tablespoon soy sauce
- 1 – 2 dashes of sesame oil
- sesame seeds for sprinkle in the end
Roasted Asparagus:
- 1 bunch asparagus, clean and trim the end
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Wasabi Mayo:
- 2 tablespoon mayonnaise
- 1/2 tablespoon lemon juice
- 1 – 2 teaspoon wasabi paste, adjust according to your preferences.
In a bowl, mix all of the salmon marinade except sesame seed. Then, coat salmon with the marinade evenly. Refrigerate for 10 mins.
Pre-heat oven to 200C degree. Layer baking tray with baking paper.
Add cleaned and trimmed asparagus along with olive oil, salt and pepper. Mix around with tongs until asparagus are evenly coated.
Add marinated salmon in the middle of the tray, and bake for 25 minutes or until salmon is opaque and flaky. Adjust the baking time of salmon depend on the thickness of your salmon fillets.
While salmon and asparagus are baking, prepare the wasabi mayo by mixing all ingredients of wasabi mayo in a small bowl. Add the wasabi paste little by little, and adjust to your taste. I personally like my wasabi mayo to have a strong wasabi taste. That’s why, I put 2 teaspoon of wasabi paste. Reduce the wasabi if you don’t like the smell to be too strong.
Once salmon and asparagus are done, arrange asparagus on the plate, and top salmon on top of asparagus and sprinkle with sesame seeds. Serve with wasabi mayo.
- 200g salmon
- 1 tablespoon red miso paste
- 1 tablespoon mirin
- ½ tablespoon soy sauce
- 1 - 2 dashes of sesame oil
- sesame seeds for sprinkle in the end
- 1 bunch asparagus, clean and trim the end
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoon mayonnaise
- ½ tablespoon lemon juice
- 1 - 2 teaspoon wasabi paste, adjust according to your preferences.
- In a bowl, mix all of the salmon marinade except sesame seed. Then, coat salmon with the marinade evenly. Refrigerate for 10 mins.
- Pre-heat oven to 200C degree. Layer baking tray with baking paper.
- Add cleaned and trimmed asparagus along with olive oil, salt and pepper. Mix around with tongs until asparagus are evenly coated.
- Add marinated salmon in the middle of the tray, and bake for 25 minutes or until salmon is opaque and flaky. Adjust the baking time of salmon depend on the thickness of your salmon fillets.
- While salmon and asparagus are baking, prepare the wasabi mayo by mixing all ingredients of wasabi mayo in a small bowl. Add the wasabi paste little by little, and adjust to your taste. I personally like my wasabi mayo to have a strong wasabi taste. That's why, I put 2 teaspoon of wasabi paste. Reduce the wasabi if you don't like the smell to be too strong.
- Once salmon and asparagus are done, arrange asparagus on the plate, and top salmon on top of asparagus and sprinkle with sesame seeds. Serve with wasabi mayo.