Hot smoked salmon with miso and peanuts
Miso and peanuts combine in this satisfying dish of blackened salmon, spicy vegetables and a punchy dressing.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 300g/10½oz unsliced hot smoked salmon
- 1 tbsp olive oil
- 25g/1oz unsalted butter
- 1 lemon, juice only
For the vegetables
- 2 tbsp olive oil
- 150²µ/5½´Ç³ú green beans
- 1 red onion, thinly sliced
- 2 tsp chipotle paste
- 2 garlic cloves, thinly sliced
- 1 lime, juice only
- salt and freshly ground black pepper
- 2 tbsp peanuts, toasted and roughly chopped, to serve
For the miso peanut dressing
- 3 tbsp smooth peanut butter
- 2 tsp miso paste
- 2 garlic cloves, crushed
- rice wine vinegar, to taste
- 1 tsp chilli oil
- 1 lime, juice only
- splash hot water
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the salmon in a roasting dish with the oil and butter and roast for 8–10 minutes until blackened. Squeeze over the lemon juice and set aside to rest before slicing.
Heat the oil in a pan and sauté the beans, red onion, garlic and chilli paste until softened. Add the lime juice and season.
Mix together the dressing ingredients in a bowl and add enough hot water to make a spoonable consistency.
Serve the hot smoked salmon on plates and top with the vegetables. Drizzle over the dressing and scatter over the peanuts.
