A fancy sounding title for a recipe that is actually super easy to make and extremely fast to eat. And while miso is not available at every supermarket, once you do find a box, you´ll want to use it over and over again. This #homemadeMonday I will walk you through an ingenious way of preparing salmon, tuna or pretty much any fish really. We´ll coat it in a honey, miso, lemon and olive oil sauce and bake it in the oven along with some potato wedges. And it will take us less than 30 minutes. My secret: frozen potato wedges from a bag. Let´s go.
2 x 140 g salmon fillet
400 g seasoned potato wedges
two tbsp white miso
a tbsp honey
two tbsp olive oil
a quarter of a lemon
two tbsp sesame seeds
1. In a small cup, mix the miso, honey, olive oil and lemon until obtaining a semi-liquid paste.
2. Dry the salmon fillets with a cloth and using a brush, coat them with the sauce. Sprinkle the sesame seeds on top, covering the fillets completely.
3. Pre-heat an oven at 200 degrees and bake your salmon fillets and potato wedges for 20 minutes (less if your salmon is thinner than mine).
4. Serve as is, or if you find the potatoes too dry, prepare a quick sauce for them using greek yoghurt, crushed garlic, olive oil, salt and pepper.