Serves: 4
Prep: 10 mins
Cook: 50 mins
This salmon dish definitely takes a little extra time, but it is completely worth it.
The yummiest miso salmon recipe you’ll ever find. Bring it to your next BYOP (bring your own plate) barbeque.
Ingredients:
½ cup white (shiro) miso
1/3 cup brown sugar
1/3 cup rice-wine vinegar
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
How to make the miso-glazed salmon & daikon cucumber salad:
Preheat oven to 180°C. Line an oven tray with baking paper.
Pour 1 cup water into a roasting pan with a rack.
Combine miso, sugar, vinegar, soy sauce and sesame oil. Reserve half.
Place eggplant on rack. Brush with half remaining miso mixture. Roast 40 mins, brushing once until caramelised.
Place salmon on tray. Brush with reserved mixture. Roast 10 mins.
For the daikon cucumber salad. In a bowl, toss all ingredients together.
Serve salmon, eggplant and salad sprinkled with sesame seeds and herbs.
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