Recipe: Miso Lemon Salmon with Charred Little Gem & Parsley Gremolata Crumb
June is an exciting time for fresh produce. We're seeing lots more British-grown tender greens available, and instead of serving them in a salad, we think charring add unique flavour to these delicious ingredients.
This miso salmon dish is ideal for weeknight dinners, or made for friends on the weekend. The finishing touch of parsley gremolata makes it even more impressive.
Here's how to make Miso Lemon Salmon with Charred Little Gem & Parsley Gremolata Crumb
Prep time - 20 minutes
- 6 tablespoons breadcrumbs
- Zest + juice of 1 lemon
- 1 small red chilli, finely diced
- A large handful of parsley, finely chopped
- 1 garlic clove, grated
- 2 teaspoons olive oil
- 4 salmon fillets
- 1 tablespoon miso paste
- 60 g unsalted butter
- 1 teaspoon honey
- 2 little gem lettuces, quartered
- 200 g rainbow chard, roughly chopped if large
- Salt + freshly ground black pepper
- Add the breadcrumbs to a frying pan and toast for 1-2 minutes until golden. Add to a bowl with the zest of the lemon, red chilli, parsley and garlic. Mix well and season with flakey salt.
- Wipe out the pan and return to the stove. You will then do steps 3 + 4 simultaneously.
- Get another pan heating up on a high heat and add the little gem lettuces with a teaspoon of olive oil. Allow them to char, searing on each side for around 2 minutes. When the lettuce is charred, remove it from the pan, add the chard with a splash of water and stir until wilted. Remove from the pan.
- Add the remaining oil to the other pan and place the salmon in skin-side down. Cook for 3-4 minutes until 50% cooked (you will see it turning opaque up the sides) then flip the salmon and add the butter, miso, honey and lemon juice. Toss the pan to combine the sauce and cook for a further 2 minutes.
- Serve the salmon basted in the miso lemon sauce on a bed of wilted chard. Spoon the gremolata crumb over the lettuce and enjoy.