MISO-GLAZED SALMON & DAIKON CU­CUM­BER SALAD

SERVES 4 PREP 10 MINS COOK 50 MINS PER SERVE 2981kj COST $$$$$

Woman’s Day (Australia) - - Food to Love -

½ cup white (shiro) miso 1/3 cup brown sugar cup rice wine vine­gar

1/3 2 tbsp soy sauce 1 tbsp sesame oil 2 large egg­plants, quar­tered 750g skin­less salmon fil­lets, cut into 4 fil­lets 1 tsp each black and white sesame seeds mi­cro herbs, to serve

DAIKON CU­CUM­BER SALAD

1 small daikon, shred­ded 1 Le­banese cu­cum­ber, seeded, juli­enne 120g pre-made sea­weed salad ½ cup edamame, blanched 2 green onions, thinly sliced 2 tbsp rice wine vine­gar

1 Pre­heat oven to mod­er­ate, 180°C. Line an oven tray with bak­ing pa­per. 2 Pour 1 cup wa­ter into a roast­ing pan with a rack. 3 Com­bine miso, sugar, vine­gar, soy sauce and sesame oil. Re­serve half.

4 Place egg­plant on rack. Brush with half re­main­ing miso mix­ture. Roast 40 mins, brush­ing once un­til caramelised.

5 Place salmon on tray. Brush with re­served mix­ture. Roast 10 mins.

6 DAIKON CU­CUM­BER SALAD In a bowl, toss all in­gre­di­ents to­gether.

7 Serve salmon, egg­plant and salad sprin­kled with sesame seeds and herbs.

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