- Serves 4
- Prep Time: 10 mins
- Cook Time: approx 20 mins
- 4 tbsp vegetable oil
- 1 lime
- ½ a small root of fresh ginger, peeled and sliced into thin slices
- 4 cloves of garlic thinly sliced
- 2 red chillies seeded and thinly sliced
- 4 baby sweet corn
- some mange tout
- 6 tender stem broccoli
- 4 spring onions
- 600 ml yellow miso
- 4 salmon fillets (about 6/8oz) skin on
- sea salt and cracked pepper
Heat the 1 tablespoon of vegetable oil in a heavy based large pan and add the ginger, garlic and chillies. Turn the heat down and gently cook for approx. 5 minutes
Heat the oven to 180C
In the meantime, heat another pan with the rest of the oil. Score the skin on the salmon and season well with the sea salt and pepper. When the pan is hot place the salmon skin side down in the pan for 2 to 3 minutes then turn. Place the pan in the oven and cook the salmon for about 8 to 10 minutes until the skin is golden and the fish firm
Back to the broth. Add the miso and the rest of the vegetables and stir well together. Simmer for about 3 minutes then squeeze the lime juice into the broth and stir. Simmer for two more minutes.
Ladle the broth into a bowl and place your salmon on the top and if want to be cheffy add some coriander to dress!
This is a quick and tasty dish ideal for a quick lunch or supper.
Kindly contributed by Allan “Alfie” Little, chef proprietor of River House Restaurant in Inverness