Miso glazed salmon and daikon cucumber salad

Give your salmon fillets a Japanese twist with a delicious miso glaze and a fresh daikon salad. Bulk it up with roast eggplant for a filling, sustainable and easy family dinner.

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
  • Print


Miso glazed salmon
  • 2 large eggplants, quartered
  • 1/2 cup white (shiro) miso
  • 1/3 cup brown sugar
  • 1/3 cup rice wine vinegar
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 750 gram skinless salmon fillets, cut into 4 fillets
  • 1 teaspoon each black and white sesame seeds
  • japanese mayo, micro herbs, to serve
Daikon cucumber salad
  • 1 small daikon, shredded
  • 1 lebanese cucumber, seeded, julienne
  • 120 gram pre-made seaweed salad
  • 1/2 cup edamame, blanched
  • 2 green onions, thinly sliced
  • 2 tablespoon rice wine vinegar


Miso glazed salmon and daikon cucumber salad
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    Pour 1 cup water into a deep roasting pan, arrange a wire rack in pan. Place eggplant on rack.
  • 3
    In a medium bowl, combine miso, sugar, vinegar, soy sauce and sesame oil. Set aside half miso for salmon.
  • 4
    Brush eggplant with half remaining miso. Roast for 35-40 minutes, brushing with remaining miso mixture halfway through cooking, until tender and caramelised.
  • 5
    Arrange salmon on oven tray. Brush with reserved miso mixture. Roast for 10 minutes, until cooked to taste.
  • 6
    Meanwhile, to make daikon cucumber salad; in a bowl, toss all ingredients together.
  • 7
    Serve salmon, daikon cucumber salad and eggplant sprinkled with mixed sesame seeds and micro herbs. Accompany with Japanese mayo.


Add some steamed rice, if liked.

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