Miso-Ginger Salmon & Sesame Fries
with Japanese-Style Salad
- Gluten
- Soy
- Wheat
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Ingredients
1 packet
Miso Paste
(Contains: Gluten, Soy, Wheat)
1 sachet
Lemon Pepper Seasoning
2
Garlic
330 g
Chicken Thigh
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
2
Potato
1 packet
Japanese Dressing
(Contains: Soy, Sesame)
1
Cucumber
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
If you've upgraded to salmon, pat the salmon dry with a paper towel. Season with salt and pepper. Add the salmon to the miso mixture as above, gently turning to coat.
• Roughly chop cucumber. • Grate carrot. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision!
Heat the frying pan as above. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Add an extra dash of water if the salmon is sticking to the pan.
• While the chicken is cooking, combine mixed salad leaves, cucumber and carrot in a medium bowl. Add Japanese dressing. • Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide miso-garlic chicken, fries and Japanese style salad between plates. • Sprinkle with roasted peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The miso-ginger marinade was a standout, delivering a well-balanced umami flavour that many customers loved. Some found the ginger a touch overpowering, and a few noted the dish tasted mild without the miso paste.
- Ease of prep: Most found this a straightforward, easy-to-follow recipe, and one reviewer noted their 8-year-old helped cook it successfully.
- Suggestions: Swapping brown sugar for honey and adding a splash of sesame oil or chilli flakes to the miso mix boosted the flavour nicely. Some suggested partially cooking the chicken in the frying pan then finishing it in the oven to prevent the marinade from burning. Adding sesame seeds directly to the miso marinade also worked well, and a drizzle of Japanese mayo over the finished dish was a popular addition.
- Leftovers: Leftover chicken kept well and was enjoyed cold the next day with salad, and one family used it in soft taco wraps for lunch.
- Portions: Most found the meal satisfying and filling, though a couple noted the serving size felt a little small, particularly for hungrier eaters.
- Chips: The sesame-coated chips were a highlight for many, with one reviewer noting the air fryer gave them an even crispier result.
