Denise says:

  • This is a delicious, sharing recipe, perfect for big family gatherings, or a group of friends – simply scale up the ingredients to suit your party size. It can be made in advance and eaten cold, so also ideal for Shabbat or Yom Tov.
  • For the best flavour, marinate the salmon for about an hour before cooking.
  • Preparation Time: 20 minutes plus 1 hour to marinate salmon
  • Cooking Time: 12 minutes
  • Serves: 4 people

Ingredients:

  • Miso Marinade
  • 2 tablespoons white miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 2 tablespoons sesame oil
  • 2 teaspoons fresh ginger
  • 4 x 150g salmon steaks – skin off
  • Tomato & Pineapple Salsa
  • 100g cherry tomatoes – finely chopped
  • 2 spring onions – finely chopped
  • ½ red chilli – deseeded and finely chopped
  • 100g pineapple – fresh/tinned, finely chopped
  • 1 small clove garlic
  • 1 lime – juice and zest
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 2 tablespoons fresh coriander – roughly chopped
  • Pinch salt
  • Pinch sugar
  • 8 Tortilla wraps

Method

1) Marinate the salmon in the miso marinade for up to 1 hour. 2) Combine all the salsa ingredients together and set aside. 3) Preheat the grill to its highest setting. 4) Grill the salmon for 8-10 minutes or until crispy, golden and cooked. 5) Place the tortilla wraps under the hot grill for 1-2 minutes to warm through (optional). 6) To serve, let guests build their wrap with salsa and miso salmon.
Tagged in: chilli, Coriander, cumin, dinner, Ginger, Lime, Lunch, Maple Syrup, Mexican, miso, Paprika, pineapple, rice vinegar, Salmon, sesame oil, Shabbat, soy sauce, Tomato, Yom Tov