Name: Miso-glazed salmon with bok choy and sesame paste
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 millilitre soy sauce; 100 millilitre mirin; 50 millilitre orange juice; 2 tablespoon red miso paste; 1 teaspoon brown sugar; 5 tablespoon vegetable oil; 4 x 180 gram salmon fillets, skin on with scales removed; 2 bok choy cut in half lengthways, thoroughly washed and dried; 400 gram firm tofu, cut into 8 even pieces and dried on paper towels; corn flour, for dusting; 2 teaspoon chives, chopped; Paste; 40 gram white sesame seeds; 1 tablespoon sesame oil; 2 tablespoon lemon juice; 1 teaspoon ginger, grated

Ingredients

100 millilitre soy sauce

100 millilitre mirin

50 millilitre orange juice

2 tablespoon red miso paste

1 teaspoon brown sugar

5 tablespoon vegetable oil

4 x 180 gram salmon fillets, skin on with scales removed

2 bok choy cut in half lengthways, thoroughly washed and dried

400 gram firm tofu, cut into 8 even pieces and dried on paper towels

corn flour, for dusting

2 teaspoon chives, chopped

Paste

40 gram white sesame seeds

1 tablespoon sesame oil

2 tablespoon lemon juice

1 teaspoon ginger, grated

Method

1.Preheat oven to 200°C.

2.Whisk soy, mirin, orange juice, miso paste and brown sugar together in a bowl. Transfer this marinade to a small pot and bring to the boil. Reduce by half then set aside.

3.Heat 1 tbsp of vegetable oil in a large, non-stick, ovenproof frying pan till hot. Season salmon and then place skin-side up in the pan. Cook for 1 minute or so or until nicely browned. Turn salmon over, pour on the marinade and place pan in oven for 7-8 minutes or until just cooked.

4.While salmon is cooking, bring a pot of salted water to the boil. Blanch bok choy for 1 minute, or until tender, then drain and refresh with cold water. Transfer to a bowl.

5.To make the paste, put sesame seeds in a frying pan and cook on medium heat till seeds start to smoke. Place seeds in a pestle and mortar, add sesame oil and smash until a paste forms. Add lemon juice and ginger then mix well and toss onto bok choy.

6.Dust tofu in cornflour, shaking off the excess. Heat remaining oil in pan on medium heat and cook for 1 minute or so on each side, or until golden, then drain on paper towels.

7.To serve, arrange bok choy on plates followed by the tofu. Gently transfer salmon to plates and spoon excess marinade on top. Garnish with chopped chives.

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Ingredients

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