Miso Salmon with Choy Sum

By Dixie Elliott

Miso Salmon with Choy Sum

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.


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