Roasted salmon brushed with miso glaze, served with quickly sautéed pak choi, sesame, and a little soy.
ABy Annebala
Servings
2
2 piece Salmon fillets
2 tbsp White miso paste
1 tbsp Mirin
1 tbsp Sake
1 tbsp Soy sauce
1 tsp Fresh ginger
2 piece Pak choi
2 clove Garlic cloves
1 tbsp Sesame oil
1 tbsp Neutral oil
1 tbsp Toasted sesame seeds
2 piece Spring onions (garnish)
Calories
836 kcal
Protein
111g
Carbs
15g
Fat
38g
Fiber
4g
Sugar
4g
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Miso Glaze
1. In a small bowl, whisk together the white miso paste, mirin, sake, soy sauce, and freshly grated ginger until smooth. This is your miso glaze.
2. Pat the salmon fillets dry with paper towel. Spoon and spread the miso glaze generously over the flesh side of each fillet. Set aside to marinate for 10 minutes while you preheat the oven to 220°C (425°F).
2 piece Salmon fillets
Roasting the Salmon
3. Line a baking tray with foil and lightly brush with neutral oil. Place the salmon fillets skin-side down on the tray. Roast in the upper third of the oven for 10–12 minutes, until the glaze is caramelised and the salmon is just cooked through with a slightly translucent centre.
1 tbsp Neutral oil
Sesame Pak Choi
4. While the salmon roasts, halve the pak choi lengthways and thinly slice the garlic. Heat a wok or large frying pan over high heat until smoking. Add the sesame oil, then the garlic, and stir-fry for 30 seconds until fragrant.
5. Add the pak choi cut-side down to the pan and press lightly. Cook undisturbed for 1–2 minutes to char slightly, then toss and stir-fry for another 1–2 minutes until the leaves are wilted but the stems are still crisp. Finish with a splash of soy sauce and the sesame seeds, toss to coat, and remove from heat.
1 tbsp Soy sauce,
1 tbsp Toasted sesame seeds
Serving
6. Divide the sesame pak choi between two plates. Lay a miso-glazed salmon fillet on top. Thinly slice the spring onions on the diagonal and scatter over the dish. Serve immediately.
2 piece Spring onions (garnish)
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