Ingredients
- 1tbs miso paste
- ½tbs sesame oil
- ½tbs soy sauce
- 1tsp brown sugar
- 1tsp rice wine vinegar
- 2 pieces of salmon, about 150g each, skin on
- For the slaw:
- 1 medium carrot
- ¼ white cabbage
- 1tbs peanut butter
- ½tbs Dijon mustard
- 1tbs white wine vinegar
- Olive oil
- Salt and pepper
- 1tbs vegetable oil
- 1tbs sesame seeds
- Handful picked coriander leaves
- Handful picked mint leaves
- 1 red chilli, thinly sliced
- 1tbs peanut rayu
- Steamed rice, to serve
- 1 lime, for wedges
- Place the miso paste, sesame oil, soy, brown sugar and rice wine vinegar in a small bowl and mix together. Place the salmon fillets on a small plate or dish and brush them with the miso mix to coat evenly, then place them in the fridge for 30 minutes to marinate.
- While the salmon is marinating, prepare the coleslaw. Peel the carrot, use a medium-sized cut on a box grater and grate into a mixing bowl. Then – carefully – thinly slice the white cabbage using a mandolin and add it to the carrot.
- Place the peanut butter, mustard, vinegar and a drizzle of olive oil in a small bowl and whisk together, then season with salt and pepper. This will be used to dress the coleslaw when the salmon is cooked.
- Back to the salmon. Preheat the oven to 180 degrees. Heat an oven-proof nonstick pan and add the oil. Place the salmon in the pan skin-side down, and cook for three minutes on a medium heat until the skin turns golden brown and begins to crisp. Keep a small bit of pressure on the salmon in the pan to prevent the skin from curling. Then transfer the pan to the oven to finish cooking for five minutes at 180 degrees.
- When the salmon goes into the oven, place the sesame seeds on a small tray and place them in the oven too to roast for five minutes until toasted.
- Remove the salmon from the oven and allow to rest for two minutes. Dress the coleslaw lightly in some of the peanut dressing and spoon into a serving dish. Add some steamed rice and a handful of the picked herbs. Place the salmon in the bowl and garnish with some sliced chilli, toasted sesame seeds and a drizzle of peanut rayu. Serve with a wedge of lime.
