Miso & mirin marinated salmon

Snazzy but easy, defined

This recipe is a bit of an ode to the Nobu black cod - same method but a bit of a switcheroo of ingredients.

It’s essentially a sugar-cured piece of fish which firms up the flesh and beautifully caramelises under the grill.

Perfectly served with some greens & sticky rice; a few little snazzy tricks for plating and you can impress your guests with minimal effort & maximum wow factor.

FULL RECIPE

Ingredients:

For the marinade:

1 heaped tbsp of white miso

2 tbsp mirin

1 tbsp light soy sauce

1 tbsp soft brown sugar

For the chilli mayo:

2 tbsp mayo

1 tbsp crispy chilli oil (I use Laoganma)

1 tsp sesame oil

1/2 lime juiced

To serve with:

2 salmon fillets (I like to buy a whole side of salmon and slice my own portions)

1 avocado- sliced & dressed in lime juice

1 head of bok choi (or pak choi or spinach)

2 spring onions - finely sliced

1 pouch of sushi or jasmine rice

Method:

The day before you’d like to serve this, whisk together the marinade ingredients and spoon over the salmon. Wrap in cling film and leave in the fridge until the next day.

On day 2 (aka nearly time for dinner), prep the avocado, spritz with lime to stop it from going brown and set aside.

Blanch and refresh the bok choi (or greens of choice) and set aside.

Mix together the ingredients for the chilli mayo and set aside.

Turn your grill up to the max (or 220C approx), take your salmon from the fridge, remove the cling film and pop it under the grill for 10-15 minutes, checking every now and again. The marinade had a high sugar content so it will start to catch but that’s what we want!

To serve, cook the rice to packet instructions, tip into a little bowl then upturn it onto the plate so you have a neat mould of rice.

Plate up the vegetables neatly, place the salmon on then top with a dollop of chilli mayo and spring onions.