Miso marinated salmon with a crunchy salad
Serves 2
INGREDIENTS
2 Salmon filets
2 inch Ginger, finely chopped
1 Garlic, pressed
1 tbsp white Miso
2 tbsp Mirin
2 tbsp Rice wine vinegar
1 tbsp Soy sauce
2 tbsp Sesame oil
1, Carrot- cut into matchsticks
½ Cumber- cut into matchsticks
½ Daikon- cut into matchsticks
1 inch ginger, very fine matchstick
2 tbsp Rice wine vinegar
½ tbsp. Caster sugar
1 tsp Fish sauce
1 Avocado, thinly sliced
big handful Salad leaves
Toasted seeds
Toasted sesame seeds
Chives
INSTRUCTIONS
1.
Mix together the salmon marinating ingredients
in a bowl, and then add your salmon. Leave for at least an hour. Heat your
grill (if you don’t have a grill, then heat your oven to 220), you want in
piping hot.
2.
Mix you sliced veggies, ginger with the rice
wine vinegar, sugar and fish sauce. Leave for at least 30 minutes. Stir a few
times to mix the pickling ingredients
3.
Place the salmon in an oven proof dish and place
under the grill, with all of the marinating sauce- you want to really char the
top of your salmon. Whilst keeping it pink and rare inside. Around 5-8 minutes
of cooking.
4.
Arrange your salad by tossing your leaves with
sesame oil, a little lemon and seasoning. Scatter onto a plate, followed by the
pickled matchstick vegetables, slices of avocado and your charred hot salmon-
with any excess sauce. Sprinkle over the seeds and chives. Serve immediately,
