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Pak Choi, Garlic Potatoes and Miso Salmon

Prep Time:

15 minutes

Cook Time:

20 minutes




  • 4 x 120g pieces of salmon, skin on

For the marinade

  • 2 tablespoons miso paste
  • 2 tablespoons honey
  • 2 tablespoons soy sauce

For the garlic potatoes

  • 1.5 kg Rooster potatoes, peeled and cubed
  • 2 tablespoons rapeseed oil
  • 2 garlic cloves, crushed
  • Sea salt and freshly milled black pepper

To serve

  • 1 teaspoon oil
  • 4 heads Pak Choi, cut in half


Preheat an oven to 200°C/ (180°C Fan) / Gas mark 6

For the marinade.

Mix miso paste, honey and soy sauce in a large bowl. Add the salmon and coat well. Marinate for 10 - 15 minutes.

For the garlic potatoes

  1. Mix cubed potatoes, rapeseed oil, garlic, salt and pepper, and arrange onto a baking tray - roast in a hot oven for 15 - 20 minutes until crisp.
  2. Transfer the salmon into a roasting dish, spoon the excess marinade over the fish and roast in a hot oven for 10 minutes. Alternatively, pan-fry for 5 minutes on each side.

To serve

  1. Heat oil in a frying pan and stir fry the Pak Choi for 2 - 3 minutes.
  2. Arrange Pak Choi, garlic potatoes and salmon onto warm plates. Drizzle cooking juices over the top of the salmon and serve.
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