Quick Asian Salmon


I first found this recipe on the Munchies website where the Koya’s chef, the amazing Shuko Oda had posted this quick dinner idea.  I loved this concept and how simple she kept it.  She also uses this technique called “steam-frying” which I hadn’t ever tried before and its fast and means that you have no washing up.  I thought for a zero wastage-dish you could put all these ingredients together into a pan with a lid and into a 200 degree over for about 10-15 minutes.  This would be more eco!  I added in some miso paste, asparagus and lime to the format but you could leave them out and Oda’s uses butter instead of toasted sesame oil.

Serves 1


Handful enoki mushrooms (any other mushrooms will do as long as they are sliced thinly)

1/3 carrot, peeled and then use a peeler to cut thin strips

3 asparagus, ends trimmed and sliced into quarters lengthways

2 tbsp toasted sesame oil

1 fillet of salmon

1 tsp miso paste

1 tbsp cold water

Small bunch coriander

Black pepper

Quick ponzu:

1 tbsp tamari soya sauce

1 tbsp rice wine vinegar or white wine vinegar 

2-3 tbsp lime juice and the zest of a whole lime

Prep a large piece of tin foil (about A3 or a little smaller) and add a tablespoon of toasted sesame oil.  Then add the salmon and coat in the oil.  Add the 3 chopped veg on top followed by the lime’s zest.  In a small bowl mix the miso paste, water and another tablespoon toasted sesame.  Pour this over the veg, season with pepper and tightly wrap up the package leaving no gaps.  Set a large frying pan to a medium heat and when hot add the tin foil package on top.  Either place a lid on top or a large bowl which will help steam the package.  Cook for about 6-7 minutes before having a look to see if the salmon is cooked.  If still a little pink then add another 1-2 minutes.  My piece needed 8.5 minutes so it depends on the thickness of the fish.  Pour the package contents on to a plate and drizzle over the leftover juices.

In a small bowl mix together the ingredients for the a simple ponzu dressing.   Pour this over everything, add some coriander and a little more black pepper.  Eat simply or with some rice or quick-cook noodles.

Nina ParkerComment