detour. My kitchen

Fish · FIRST EDITION

Miso-maple salmon bowls

A savoury-sweet glaze, fluffy rice and crunchy cucumber. A small spoonful of miso does the work.

30 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

If teriyaki salmon is a favourite, try a milder glaze built around white miso.

Here’s how.

  1. 1

    Rice first

    Heat oven to 200°C / 390°F (180°C fan). Cook rice following its packet.

  2. 2

    Mix the glaze

    Whisk miso, maple syrup, half the vinegar and measured water. Place salmon on a lined baking tray and brush with the glaze.

  3. 3

    Roast gently

    Roast for 12–16 minutes, until the thickest part reaches 63°C / 145°F. If the glaze darkens too quickly, cover loosely with foil.

  4. 4

    Build a bowl

    Toss cucumber with the remaining vinegar. Serve salmon over rice with cucumber and spring onions.

White miso varies in saltiness. Use a level spoonful and keep the rest of the bowl simply seasoned.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.