How long will the salmon last once cooked?

It will last for 4 days in the fridge in a covered container, so it's a fab one to meal prep and then serve with different sides throughout the week, or for lunches.

Can you make this in advance?

You can! You can cook the salmon and store it in the fridge until you're ready to serve (it's delicious cold), or you can make the marinade and prep the salmon fillets, then just coat them in the marinade and grill them when you're ready. You don't want to leave the salmon sitting in the marinade for longer than a couple of hours because the acid in the vinegar will start to break down the flesh of the salmon and it'll end up weird and mushy. The herby potatoes can be made 5 days in advance and stored in the fridge until you need them.

Miso Grilled Salmon with Herby Potatoes

Description

Need a quick weeknight meal? This super tasty miso grilled salmon comes together in less than 30 minutes. It’s as easy as mixing a quick marinade, pouring it over salmon fillets and throwing them in the oven. Serve with zingy herby potatoes and you’ve got a winner of a dish.

There’s no long marinating and if you make the potatoes while the salmon is grilling, you’ll cut the prep time in half.

Ingredients

Scale

For the miso salmon –

2 salmon fillets
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon honey
2 garlic cloves
1cm piece of ginger

For the herby potatoes –

14oz/400g baby potatoes
1 cup cilantro (coriander) leaves
3 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons salt
1 garlic clove

For the garnish –

1 tablespoon toasted sesame seeds
1 scallion (spring onion), thinly sliced lengthways and put into a glass of cold water (this will make them curl)
1 tablespoon cilantro (coriander) leaves, torn

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Instructions

Make the marinade. Start by mixing the 2 tablespoons of miso paste, 1 tablespoon rice vinegar, 1 tablespoon soy sauce and 1 tablespoon of honey in a small bowl. I find using a fork is easiest when you’re trying to mix miso – you can properly break it down this way. Grate the 2 garlic cloves and the ginger straight into the bowl and mix them in. I like grating them in with a Microplane because it’s easy and less messy than chopping or using a garlic press, but you can do it that way too if you like. Set the marinade aside.
Marinate the salmon. Pat the salmon fillets dry with a paper towel on both sides and place them in an oven-proof dish. Pour over the miso marinade and turn to coat the salmon well.
Grill the salmon. Turn your grill (broiler) to its highest setting (for me that’s 480F/250C). Transfer the dish to the top shelf of your oven and grill for 7 minutes. Remove from the oven.
Make the herby potatoes. I like doing this while the salmon is in the oven. Get your baby potatoes into a large pot with 3 tablespoons of salt. Cover with cold water and bring to a boil over high heat. Simmer the potatoes for 13 minutes, until they’re cooked through and can be pierced with a fork. If you’re not sure if they’re ready, get one out and cut into it to check. It should be soft in the middle. Drain the potatoes and set aside to cool slightly. Mix the cup of coriander leaves with 3 tablespoons of olive oil, 2 tablespoons of lemon juice and 2 teaspoons of salt in a large mixing bowl. Grate in the garlic clove (or use a garlic press). Add the potatoes, and give everything a good toss to coat them in the dressing.
Garnish and serve. Get two plates ready and divide the herby potatoes between them. Place a salmon fillet on top, and spoon the extra marinade at the bottom of the oven dish all over the salmon. Finish with the toasted sesame seeds, torn coriander leaves and curly spring onions.

Notes

STORAGE INSTRUCTIONS: The salmon can be served hot or cold. It’s delicious either way, making it a brilliant one for meal prep. It will last for 5 days in the fridge, stored in an airtight container. The herby potatoes will keep for 5 days in the fridge in a covered container, making them another fab one for meal prepping.

SERVING SUGGESTIONS: You could also flake the salmon from the fillet after cooking and mix it through the potatoes for a delicious potato salad.

Prep Time: 5
Cook Time: 15
Category: seafood
Method: grill
Cuisine: asian

Nutrition

Serving Size: 350g

Keywords: grilled salmon, potatoes