MISO-GLAZED SALMON & DAIKON CUCUMBER SALAD
SERVES 4 PREP 10 MINS COOK 50 MINS PER SERVE 2981kj COST $$$$$
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.