Miso marinated salmon with steamed beans and rice
10 minutes plus marinating time
Preparation time
15 minutes
Cooking time


4 x 150g salmon fillets, skinned and pin boned

200 g (1 cup) white rice, preferably Japanese rice

375 ml (1 ½ cups) water

200 g baby beans, trimmed

1 spring onion, thinly sliced

Micro shiso leaves for garnish, optional

Miso marinade

80 ml (⅓ cup) mirin

80 ml (⅓ cup) tamari

2 tbsp white or red miso paste

2 cm piece ginger (10 g), finely grated

2 tsp caster sugar


  1. Prepare the marinade.
  2. Place the salmon on an unperforated steam tray lined with a piece of baking paper and pour over the marinade. Cover and marinate for 1 hour.
  3. Place the rice and water another unperforated steam tray. Place in the steam oven and Steam at 100°C for 10 minutes.
  4. Place the salmon in the steam oven with the rice and Steam at 100°C for a further 3 minutes along with the rice.
  5. Place the beans into perforated team tray and Steam at 100°C for 1 minute with the salmon and rice.

Miso mariande

  1. Combine all the marinade ingredients in a bowl and whisk well to combine.

Hints and tips

  • This recipe is also delicious with chicken. Marinate chicken for 1-2 hours. Place chicken and marinade into unperforated steam tray. Steam 95°C for 12 minutes or until chicken is cooked.
  • Use sustainably farmed king salmon. Other fatty fish such as ocean trout or kingfish work well with this recipe. Simply ask your local fishmonger for advice.


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    Thursday 08th September 2016

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