For the salmon

  • 3 tbsp white miso
  • 2 tbsp sake
  • 2 tbsp sugar
  • 1 tbsp soy suace
  • 4 salmon fillets
  • sesame seeds

To serve

  • 2 heads of pack choi
  • 1 tsp coconut oil
  • 1 red chilli
  • 2 cloves of garlic
  •  1 small piece of ginger
  •  250g cooked brown rice


Prep time: 30 mins. Cook time: 15 min. Serves 4

The flavour kick here comes from marinading the salmon; I’ve advised 30 mins in the recipe but if you can leave it over night then do! I’m too unprepared for that, so if you’re like me then 30 mins is fine. You can also serve it with whatever you like, I’ve included pak choi because it’s one of my favourite vegetables, but you should use whatever you fancy


Combine the miso, sake, sugar & soy sauce in a large bowl. Add the salmon fillets to the bowl and mix around to ensure as much of the fillets are covered with the marinade as possible. Leave in the fridge fo 30 mins (or overnight if possible).

Preheat the oven to 180C.

Lay the salmon fillets on a tray, and pour over the remaining glaze from the bowl. Sprinkle over the sesame seeds & bake for 10 mins (or longer if you prefer it more well done).

To prepare the pak choi, finely mince the garlic & ginger and stir fry in the coconut oil in a wok. Add the separated pak choi leaves and allow to wilt. As soon as the pak choi softens, remove from the heat and serve with the sliced chilli over the top.

Serve the glazed salmon & pak choi, with brown rice & extra soy sauce.