1-1.2 kilogram side of salmon, skin on
2 teaspoons sesame seeds
6 tablespoons white miso paste
4 teaspoons mirin
2 teaspoons soy sauce
2 teaspoons dry English mustard
4 teaspoons brown sugar
2 teaspoons sesame oil
2 cloves garlic, crushed
3 spring onions, finely sliced
handful pea shoots and micro leaves, optional
Preheat the oven to 200°C.
Remove the pin bones from the salmon using tweezers. Place the salmon on a lined baking tray. I find non-stick foil works best.
Topping: Place all the ingredients except the spring onions in a bowl and combine well. Stir in the spring onions.
Spread the topping over the salmon in an even layer and sprinkle with the sesame seeds.
Bake for about 10 minutes until just cooked and the top is golden.
Cooking time will depend on the thickness of the salmon.
Cool on the tray for 10 minutes then slide the salmon onto a flat plate.
Cover and chill until ready to serve. Garnish with pea shoots and micro leaves if using and serve with cooked asparagus if desired.
Pantry note: White miso paste is made from fermented soy beans. Available in the chilled section of Japanese food stores.
Mirin is a sweet sake condiment made from rice. Available from the international section of some supermarkets and from Asian food stores.
Christmas feast: Serve alongside a Spiced Orange and Hoisin Glazed Ham to start. Herb-Crusted Fillet of Beef with Cherry Mostada or a Duck and Orange Salad with Smoky Orange Dressing for mains. Roasted Cherry Tomatoes with Mozzarella and Herb Dressing, Mixed Green Vegetable Salad with Sesame Yoghurt Dressing, Three Cheese and Truffle Stuffed Rolls and Crispy Roasted Potatoes and Fennel with Gremolata and Parmesan on the side. Ice Cream Bonbons and Lemon Meringue Cake to finish.