Miso-Glazed Salmon & Sweetcorn Purée

Name: Miso-Glazed Salmon & Sweetcorn Purée
Yield: 4 fish main courses
Ingredients: 700 g Salmon fillets, portioned; 40 g White miso; 20 ml Maple syrup; 20 ml Lime juice; 15 ml Water; 500 g Sweetcorn Purée; 300 g Green beans; 15 ml Olive oil

Miso-glazed salmon, fine sweetcorn purée and tender green beans.

Miso-Glazed Salmon & Sweetcorn Purée prepared as described in the recipe

Miso-glazed salmon, fine sweetcorn purée and tender green beans.

Written for 4 fish main courses

Cook this

Ingredients

Serves

Salmon fillets, portioned700 g
White miso40 g
Maple syrup20 ml
Lime juice20 ml
Water15 ml
Sweetcorn Purée500 g
Green beans300 g
Olive oil15 ml

Method

Mix miso, maple, lime and water. Brush over salmon and leave refrigerated for 20 minutes.
Roast at 190°C for approximately 12 to 16 minutes until 63°C at the centre. Watch the glaze and tent loosely if it darkens too quickly.
Blanch beans in boiling water for 3 to 4 minutes, drain and toss with oil.
Warm corn purée gently and plate with salmon and beans.

Chef’s notes

Miso provides salt; taste the glaze before adding more. Check miso for wheat or barley.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Best cooked at service. Keep raw fish refrigerated at 4°C or below and follow its use-by date. Refrigerate cooked leftovers promptly and use within 2 days.

Allergens and diet

Fish. Milk. Soy.

Last refined · October 2026