Miso-glazed Salmon with Okonomiyaki Toppings
Photography Josh Griggs.
Sweet, savoury and deeply flavourful, with a riot of tasty toppings – it’s a showstopper!
Serves: 8-10
INGREDIENTS
GLAZE
2 tablespoons each white miso paste and maple syrup
2 teaspoons each mirin and soy sauce
TO COOK AND SERVE
1.5-kilogram (approx.) side of salmon, skin on, pin-boned
any combination of: togarashi, seaweed seasoning, finely sliced spring onions, pickled ginger, toasted black or white sesame seeds
wasabi Kewpie mayonnaise
EQUIPMENT: Line a large oven tray with baking paper.
METHOD
Preheat the oven to 200°C fan bake.
GLAZE: Whisk all the ingredients together until smooth.
to cook and serve: Place the salmon skin side down on the tray and brush with the glaze. Bake for 10-15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you don’t want to overcook it.
Set aside to cool and serve at room temperature, or refrigerate until half an hour before serving.
When ready to serve, transfer to a serving platter and garnish with your chosen toppings. Serve with a bowl of wasabi Kewpie mayo alongside.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Mustard Beef and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.