Miso Salmon with Choy Sum. Spice up your salmon repertoire with this simple dish flavoured with healthy miso, mirin and sake and served with a bunch of wilted choy sum. Add rice to make a fulfilling mid-week dinner.
Serves 6
1 tbsp sesame seeds
1/3 cup white miso paste
1/3 cup mirin
¼ cup sake or water
¼ cup caster sugar
6 skinless salmon fillets
1 bunch choy sum, trimmed
½ cup ponzu sauce
2 tbsp toasted sesame seeds, extra, to serve
1 Place sesame seeds into a mortar and pestle and grind until a fine powder forms. Transfer to a bowl. Add miso paste, mirin, sake and sugar. Stir until well combined. Add salmon, turning until well coated with marinade. Cover and refrigerate for 30 minutes.
2 Preheat oven to 120˚C. Heat a chargrill pan over a high heat. When hot add 2 pieces of salmon and cook for 2 minutes or until charred golden. Turn and cook for a further 2 minutes. Transfer to a baking tray and place in oven to keep warm. Cook remaining salmon fillets.
3 Bring a saucepan of water to the boil. Add choy sum and cook for 1-2 minutes or until wilted. Drain. Place onto a serving platter. Top with salmon fillets. Spoon over ponzu sauce; sprinkle with sesame seeds. Serve.
