Honey-Miso Salmon with Warm Green Salad

Rate this recipe


Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      15 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

Pull the soybeans and peas our of the freezer and marinate the salmon while you’re getting the kids’ school bags ready for the next day, polishing school shoes, washing gym clothes (and hoping they dry in time) and making sure your kids have cleaned their teeth before they go to bed. Once that’s all done, this is a delicious recipe for two that takes no time at all to cook.


    For the Honey-Miso Salmon

  • 2 salmon fillets, skinned
  • ½ recipe quantity Honey-Miso Marinade
  • sunflower or olive oil, for brushing
  • 1 teaspoon toasted sesame seeds

    For the Warm Green Salad

  • 7 ounces broccoli or tenderstem broccoli
  • cup sugar snap peas
  • ½ cup frozen soybeans or fava beans, thawed
  • cup frozen peas, thawed
  • 2 scallions, thinly sliced on an angle
  • juice of ½ lime
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon olive oil
  • 1 small handful cilantro leaves, chopped
  • sea salt and freshly ground black pepper


  1. Put the salmon in a shallow, nonmetallic bowl, then pour the marinade over and rub it into the fillets. Cover the bowl and leave the salmon to marinate in the refrigerator about 30 minutes. You can leave it longer if you have the time, but it can also be cooked straightaway, if necessary.
  2. Brush a skillet or griddle with a little oil over medium-high heat, add the salmon and cook a couple of minutes on each side until just cooked through.
  3. Meanwhile, bring a pan of water to a boil, put the broccoli, sugar snap peas, soybeans and peas in a steamer basket and steam up to 5 minutes until tender.
  4. Transfer broccoli and sugar snap peas to a bowl and toss with the remaining salad ingredients, seasoning lightly with salt and pepper.
  5. Scatter the sesame seeds over the hot salmon and serve with the warm salad.

Part of