Miso and Ginger Sauce Salmon on Garlic Brown Rice

Miso & Cinger Glazed Salmon on Garlic Brown Rice

I wish every lady a Happy Mother’s Day! Hmmmm………Mothers always want the best for their children from food to clothes to education. A mother and child relationship starts from food, I think. After all, every mother would want a healthy child. Initially, a healthy child is formed only through proper food intake by the mother during pregnancy. Consequently, a mother has to cook and feed her child with nutritious food. Today, as part of my first of series of the Secrets of Womanhood on Colours TV, I am sharing this healthy recipe for all mothers – to cook for herself as well as her family.

5 tablespoons white miso

3 tablespoons mirin

100 ml water

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese sesame oil

2 tablespoons finely chopped ginger

1 tablespoon finely chopped spring onion

2 tablespoons Q.B.B. Pure Ghee

4 X 200 g skin on salmon fillet

Sea salt

2 teaspoons white sesame seeds, roasted

1 teaspoon black sesame seeds, roasted

2 tablespoons chopped spring onion

Salad leaves


  1. Place the first SIX ingredients in a mixing bowl and mix well until lump free.
  2. Pour into a small pan. Add in the chopped ginger and spring onion and bring the sauce to boil for 2 minutes. Leave aside.
  3. Heat Q.B.B. Pure Ghee in a pan until almost smoking and place the fish pieces skin-side down. Sprinkle with sea salt and cook for 4 minutes and then flip the fish to cook the other side for about 3 minutes or until fish is cooked through.
  4. Remove from pan and place on a plate.
  5. Place cooked Garlic Brown Rice on plate or bowl and place the cooked salmon on top.
  6. Drizzle with the prepared Miso and Ginger sauce.
  7. Sprinkle with the roasted black and white sesame seeds and chopped spring onions before serving with a salad of your choice.


1 ½ tablespoons Q.B.B. Pure Ghee

100 g thinly sliced garlic

800 g cooked brown rice or brown basmati rice

60 g julienned carrot

1 teaspoon salt

1/4 tsp ground pepper


  1. Heat Q.B.B. Pure Ghee in a pan or wok with salt.
  2. Add in the sliced garlic and cook over very low heat till it turns very pale brown.
  3. Add in the rice, carrot, salt and pepper and stir fry over high heat.
  4. Serve hot.


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