1 side Atlantic salmon (approximately 1.5kg in weight skin removed and pin boned
To Garnish
3 tbsp fried shallots
2 spring onions, sliced
¼ cup chopped dill
1 tbsp capers
finely shaved fennel bulb
lime wedges
Pea and Green Bean Salad
500g green beans, trimmed and finely sliced
500g frozen peas
100g snow peas, finely julienned
2 spring onions, finely sliced
2 tbsp olive oil
Zest and juice of 1 lime
Salt to taste
Instructions
For the salmon mix red miso paste, mirin, brown sugar, soy sauce, lime juice and zest together.
Line a large baking tray with baking paper then place salmon fillet skin side down onto baking tray.
Brush salmon surface with the miso paste, allow to rest in refrigerator for 15 minutes or 'till ready to cook.
Preheat oven to 200°C.
Brush the salmon with more miso paste, bake for 15 minutes.
Remove from the oven and if you have any paste left brush it on the cooked fish.
The salmon can be served hot or cold. To serve, mix together fried shallots, spring onions, dill, capers, fennel, season with salt and pepper. Scatter the garnish over the salmon.
Serve with lime wedges on the side, crushed potatoes and salad.
For the salad blanch the prepared beans and peas in boiling water for 2 minutes, drain and refresh in cold water.
Toss the beans and peas with shredded snow peas and spring onions, place into serving bowl, set aside 'till serving time.
Put the olive oil, lime zest juice and salt in a screw top jar. When ready to serve, shake to combine and drizzle over the salad.
