Baked Miso Salmon

Instructions

Preheat the oven to 200°C (400°F) (all oven types). Combine the red onion pickle ingredients in a bowl and set aside. Mix the marinade ingredients together in a small, shallow baking dish until the sugar has dissolved (it may not be completely smooth due to the miso, which is fine). Add the salmon and turn a few times until coated. Place in the oven and cook for 12 minutes. To brown and caramelise the salmon, add 2-3 tablespoons of water to the base of the dish to stop the sauce from burning. Set the oven to grill (broil) and grill the salmon for 3-5 minutes (see note 2). Serve the salmon alongside the vegetables, rice and red onion pickle. Sprinkle with sesame seeds, spring onion and chilli, if using.

• skin-on salmon fillets Notes: 4
• vegetables of choice Notes: steamed bok choy pictured, to serve
• Cooked rice Notes: to serve
• Black and white sesame seeds Notes: optional, to serve

  Optional
• Sliced spring onion Notes: scallion, optional, to serve

  Optional
• Sliced fresh chilli Notes: optional, to serve

  Optional
• red onion Notes: 1, finely sliced
• rice wine vinegar Notes: 2 tbsp
• caster sugar Notes: 1 tsp, superfine
• miso paste Notes: 2 tbsp, it doesn’t matter if you use white or red, and it keeps in the fridge for 2-3 months, see note 1 for gluten-free
• tamari Notes: 2 tbsp, or all-purpose soy sauce
• sesame oil Notes: 1 tbsp
• brown sugar Notes: 1 tbsp