Recipes › Carrot › Carrot and Miso Glazed Salmon with Pickled Carrot Ribbons
Carrot and Miso Glazed Salmon with Pickled Carrot Ribbons
Sweet white miso and carrot juice form a sticky, savoury glaze that caramelises beautifully over salmon fillets. Thin pickled carrot ribbons cut through the richness with sharpness and crunch. This is a dish where carrots earn their place twice — in the glaze and on the plate.
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Ingredients
- 600 g Carrot, 300g juiced (approx. 4 medium carrots), 300g peeled into long ribbons with a vegetable peeler
- 4 Salmon fillets, skin on, pin-bonedor use trout fillets
- 3 tbsp White miso paste
- 2 tbsp Tamari (gluten-free soy sauce)
- 1 tbsp Honeyor use maple syrup to keep it vegan
- 1 tbsp Sesame oil
- 4 tbsp Rice wine vinegar
- 1 tbsp Caster sugar
- 1 tsp Fine sea salt
- 3 cm Fresh ginger, finely grated
- 4 Spring onions, finely sliced on the diagonal
- 1 tbsp Sesame seeds, toasted (optional)
- 300 g Steamed jasmine rice, cooked weight, to serve
Contains: cereals gluten, fish, sesame, soya, sulphites.
Method
- Make the quick pickle first. Place the carrot ribbons in a bowl. Combine the rice wine vinegar, caster sugar and fine sea salt in a small saucepan over low heat and stir until the sugar dissolves, about 2 minutes. Pour over the carrot ribbons and set aside to pickle while you prepare everything else — they need at least 15 minutes.About 5 min
- Whisk together the carrot juice, white miso paste, tamari, honey, sesame oil and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat and cook, stirring frequently, for 6–8 minutes until the glaze thickens enough to coat the back of a spoon. It will reduce by about a third. Remove from the heat.About 10 min
- Preheat your grill to high. Line a baking tray with foil and place the salmon fillets skin-side down. Spoon half the glaze generously over the top of each fillet.About 2 min
- Grill the salmon on the highest shelf for 6–8 minutes, spooning the remaining glaze over halfway through. The tops should be deeply golden and slightly charred at the edges. The fish is done when it flakes easily when pressed — the centre can still be very slightly translucent if you prefer it that way.About 8 min
- Drain the pickled carrot ribbons. Serve each salmon fillet on a mound of jasmine rice, topped with a generous tangle of pickled carrot ribbons, scattered spring onions and sesame seeds.
Tips
- If you don't have a juicer, blitz the carrots in a blender with 50ml water and squeeze through a clean tea towel — you'll get enough juice.
- The glaze will keep in the fridge for up to 5 days, so make a double batch and use it on chicken thighs or tofu.
- Watch the glaze carefully as it reduces — miso scorches quickly if the heat is too high.
Ring the changes
- Use firm tofu instead of salmon for a vegan version — press it well, score the surface and grill at 220°C for 20 minutes, glazing in the final 5 minutes.
- Add a small dried chilli to the glaze while it reduces for a gentle background heat.
Keeping it
Store leftover salmon and pickled carrots separately in the fridge for up to 2 days. Reheat the salmon gently in a low oven at 140°C for 8 minutes rather than microwaving, which ruins the texture. The pickled ribbons keep for up to a week.
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