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Sticky Miso Maple Salmon
19 hours ago, 4 min read
Sticky Miso Maple Salmon
Sweet, savoury and packed with umami, this sticky miso maple salmon pairs Chefs’ Selections Salmon with a glaze of Lyle’s Maple Flavour Syrup, light miso, lime and sesame. Served over fragrant jasmine rice with stir-fried Asian greens and finished with jalapeño, spring onion and sesame seeds, it’s a vibrant dish that delivers bold flavour with minimal preparation.
Sweet Meets Savoury: Syrups are moving beyond desserts, offering an easy way to bring depth, balance and caramelised flavour to savoury dishes. Pairing maple with miso creates a sweet and umami-rich glaze that gives a familiar salmon dish a globally inspired twist.
Ingredients
2 tbsp
Lyle’s Maple Flavour Syrup
Lyle’s Maple Flavour Syrup
2 tbsp
Light miso paste
Light miso paste
1
Fresh lime
Fresh lime
1 cup
Jasmine rice
Jasmine rice
1 tbsp
Mirin
Mirin
1 tbsp total
Sesame oil
Sesame oil
As required
Tenderstem® broccoli
Tenderstem® broccoli
½
Pak choi
Pak choi
To garnish
Sliced red jalapeños
Sliced red jalapeños
To garnish
Sliced spring onion
Sliced spring onion
To garnish
Black sesame seeds
Black sesame seeds
To garnish
White sesame seeds
White sesame seeds
Method
Marinate the salmon.
Mix 2 tbsp Lyle’s Maple Flavour Syrup, 2 tbsp light miso paste, 2 tbsp lime juice and ½ tbsp sesame oil in a bowl. Add the Chefs’ Selections Salmon Portion and turn until evenly coated, then leave to marinate.
Mix 2 tbsp Lyle’s Maple Flavour Syrup, 2 tbsp light miso paste, 2 tbsp lime juice and ½ tbsp sesame oil in a bowl. Add the Chefs’ Selections Salmon Portion and turn until evenly coated, then leave to marinate.
Cook the rice.
Place 1 cup of jasmine rice in a pan with 2 cups of water. Cook for approximately 20 minutes, until the water has been absorbed. Stir in 1 tbsp lime juice and 1 tbsp mirin, if using.
Place 1 cup of jasmine rice in a pan with 2 cups of water. Cook for approximately 20 minutes, until the water has been absorbed. Stir in 1 tbsp lime juice and 1 tbsp mirin, if using.
Cook the salmon.
Place the marinated salmon on a lined baking tray and cook in the oven at 180°C for 10–12 minutes, until cooked through and the glaze is sticky and caramelised.
Place the marinated salmon on a lined baking tray and cook in the oven at 180°C for 10–12 minutes, until cooked through and the glaze is sticky and caramelised.
Cook the greens.
Stir-fry the pak choi, Tenderstem® broccoli and any additional Asian greens in a wok or frying pan with the remaining sesame oil for 3–4 minutes, until just tender.
Stir-fry the pak choi, Tenderstem® broccoli and any additional Asian greens in a wok or frying pan with the remaining sesame oil for 3–4 minutes, until just tender.
Assemble and serve.
Plate the jasmine rice and top with the sticky miso maple salmon. Finish with sliced red jalapeño, spring onion and a scattering of white and black sesame seeds. Serve alongside the stir-fried Asian greens.
Plate the jasmine rice and top with the sticky miso maple salmon. Finish with sliced red jalapeño, spring onion and a scattering of white and black sesame seeds. Serve alongside the stir-fried Asian greens.
The maple and miso glaze can be prepared ahead of service for quick assembly. Use it to add a sweet, savoury and caramelised finish to salmon while keeping preparation simple during busy service.
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