When I travel, I am always on the lookout for ingredients that deliver maximum flavour whilst being shelf stable and easy to carry. Miso, a fermented soybean paste is loaded with umami, or savoury flavour and is so versatile. It can be used as a marinade, as part of a dressing, to add flavour to soups and stews.
300g potatoes or sweet potatoes
1 Lebanese cucumber, thinly sliced
2 tablespoons vinegar
1 tablespoon sugar
1 teaspoon miso paste
2 tablespoons soy sauce
Juice of 1 lemon
4-5 drops of sesame oil (optional)
300g salmon fillet, skin left on
- Cut potatoes or sweet potatoes into 2cm chunks, leaving skin on. Cover with cold water and bring to the boil. Cook for 12-15 minutes or until tender. Drain well. Drizzle with olive oil and roughly mash with a fork, season with salt and pepper.
- Whilst potatoes are cooking; combine cucumber, vinegar, sugar and 2 tablespoons boiling water. Set aside to lightly pickle.
- Combine miso, soy, lemon and sesame oil, whisk with a fork. Set aside.
- Check the salmon has been scaled, if not, run the back of a knife over the skin to remove any scales. Wipe with paper towel.
- Drizzle a pan with oil, place salmon skin side down in cold pan. Turn on heat to medium-high and cook skin side down for 4-5 minutes. Carefully turn over and cook for a further 2-3 minutes for medium, or continue cooking to your liking.
- Divide smashed potatoes between plates. Top with salmon, skin side up. Drain cucumber salad and divide between plates. Dress around the edges of the plate, don’t pour dressing over salmon or the skin will become soggy.
- Starting in a cold pan will ensure crisp skin, use paper or napkins to ensure the skin of the salmon is dry before cooking.
- Salmon is like steak in that it can be served rare through to well done, it is up to your personal preference how you like it and how long it needs to be cooked.
- Sesame oil adds a great nutty flavour, however if you are on the road omit this and oil a couple of drops of whatever oil you have on hand
- Any potatoes can be used for this rustic style of mash, I use a combination of both white potatoes and sweet potatoes for flavour and added vitamins and fibre
- If you don’t like fish, this recipe works well with chicken or pork chops