Versatile Regal King Salmon makes the perfect partner for a host of global flavours. In this recipe we glaze fresh fillets in miso, soy and serving with lime and togarashi.
Serves: 2
INGREDIENTS
300 grams Regal Marlborough King Salmon fresh fillets
2 tablespoons vegetable oil
Miso dressing
¼ cup white miso
2 tablespoons mirin
2 tablespoons cooking sake
1 tablespoon caster sugar
2 teaspoons soy sauce
1 clove garlic, crushed
To serve
1 tablespoon olive oil
finely grated zest 1 lime
1 tablespoon lime juice
1 spring onion, very finely chopped
Togarashi and lime wedges to serve
METHOD
Miso dressing: Place all the ingredients in a small saucepan and whisk over a low heat until smooth. Cool completely.
Remove the skin from the salmon and cut into large bite-sized pieces. Add half the dressing, turning gently to coat well. Leave for 20 minutes. Reserve the remaining dressing for serving.
To cook: Heat the oil in a large sauté pan over a medium heat.
Add the salmon and cook for 1 minute each side or until cooked to your liking. Take care as it will spit when added to the pan.
To serve: Place the salmon on a serving plate. Whisk the oil and lime juice into the remaining dressing then stir in the zest and spring onion. Spoon over the salmon and sprinkle with togarashi. Serve with the remaining dressing, extra togarashi and lime wedges.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!