With Karen

Serve up this salmon for a spe­cial oc­ca­sion – it com­bines fresh greens with authen­tic Asian flavour

Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 30 mins plus 2 hours mar­i­nat­ing Cook­ing time 15 mins Serves 6–7

5 Tbsp white miso paste

2 Tbsp mirin

1 Tbsp caster sugar

1 Tbsp rice wine vine­gar

2 tsp white pep­per

1 tsp sea salt flakes

1.5kg side of salmon, skin on

and bones re­moved

3 spring onions, green tops

only, to gar­nish


1 tsp caster sugar

1 Tbsp soy sauce

2 tsp rice wine vine­gar

1 Tbsp cold wa­ter

1 tsp sesame oil


20g dried wakame or sea salad, re­con­sti­tuted in cold wa­ter for 15–20 min­utes and drained 1 hand­ful sugar snap peas, trimmed and thinly sliced length­ways

1 hand­ful snow peas, trimmed and thinly sliced length­ways

½ bunch co­rian­der leaves 1 hand­ful snow pea shoots, halved and white ends dis­carded

1 nashi pear or golden de­li­cious ap­ple, sliced in rounds and juli­enned with skin on ¾ cup edamame, pod­ded,

blanched and re­freshed 1 Tbsp black and white

sesame seeds, toasted

STEP 1 In a small bowl, mix miso, mirin, sugar, rice wine vine­gar, pep­per and salt to­gether to make a paste.

STEP 2 Par­tially over­lap a cou­ple of long lengths of plas­tic wrap to make a wider piece. Lay salmon skin-side down in the mid­dle of the plas­tic.

STEP 3 Coat the flesh side of the salmon with the paste.

STEP 4 Wrap the fish in plas­tic wrap and leave to mar­i­nate in the fridge for 2–4 hours.

STEP 5 Un­wrap the salmon and wipe mari­nade off fish with a slightly damp, clean cloth. Do not wash the fish!

STEP 6 For a more evenly cooked fish, bring the salmon to room tem­per­a­ture be­fore cook­ing.

STEP 7 Pre­heat oven to 220°C fan-forced (240°C con­ven­tional), or heat a hooded bar­be­cue on high. If you are us­ing a bar­be­cue, you will need a raised rack to keep the fish off the di­rect heat of the plate.

STEP 8 Us­ing long lengths of foil, lay 2 or 3 lengths over a bak­ing tray. The ends should hang over and slightly over­lap to make a wide piece. Lay one length of bak­ing pa­per along the mid­dle of the foil.

STEP 9 Lay the side of salmon skin-side down on bak­ing pa­per and scrunch the foil and bak­ing pa­per around the fish, leav­ing the top ex­posed. STEP 10 Bake fish on the flat side of the bar­be­cue on a rack. Lower the lid and cook for 12 min­utes, de­pend­ing on how you like your fish. It will con­tinue to cook from resid­ual heat once it’s re­moved from the bar­be­cue. Re­move salmon, lightly cover with foil and al­low to sit for 5–10 min­utes. It can be served warm or at room tem­per­a­ture.

STEP 11 To make spring onion gar­nish, stack 2 lengths of the green tops on top of each other and, us­ing a sharp knife, cut su­per thin slices on a long bias. Re­peat with the re­main­ing green tops. Sub­merge in a bowl of wa­ter with ice and leave to stand un­til onions start to curl up. Drain on pa­per towel and set aside.

STEP 12 To make salad dress­ing, mix all ingredient­s to­gether in a bowl or jar un­til sugar dis­solves.

STEP 13 To make salad, roughly chop wakame and add to a medium bowl along with sugar snap peas, snow peas, co­rian­der, snow pea shoots, pear or ap­ple, edamame and half the sesame seeds. Toss with the salad dress­ing to coat.

STEP 14 To as­sem­ble, gen­tly move salmon onto a long plat­ter and top with the salad and spring onion gar­nish. Sprin­kle over re­main­ing sesame seeds and serve.

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