Miso Salmon, Cucumber, Radish and Fresh Herbs - Recipe by Wendy Quisimbing

Ingredients

1 boneless side of salmon, about 1.4 kg, skin on
90 g honey
70 g white miso paste
1 Tbs light soy sauce
1 Tbs freshly grated ginger
2 tsp grated lime rind
1 Tbs lime juice

Cucumber and radish salad:

2 Lebanese cucumbers, thinly sliced
1 bunch red radishes, thinly sliced
2 Tbs soy sauce
2 Tbs lemon juice
1 Tbs rice finegar
1 Tbs sesame oil
Sea salt and freshly ground black pepper to taste
100 g snow pea sprouts, trimmed, to garnish
1 cup coriander sprigs, to garnish
1 long red chilli, thinly sliced, to garnish
Black sesame seeds to garnish

Method

Cucumber and radish salad:

Combine cucumber and radish in a bowl. Combine soy sauce, lemon juice, rice vinegar, sesame oil and salt and pepper; pour half the dressing and stir well to combine. Reserve the remaining dressing.

Let stand for 10 minutes to allow flavours to develop and soften, then strain to remove any excess liquid.

Place salmon on a tray lined with baking paper.

In a small bowl, combine honey, miso paste, soy sauce, ginger, lime rind and juice. Spread three-quarters onto the salmon, reserving the remaining to brush onto the cooked salmon before grilling.

Preheat oven to 180 C and cook salmon for 20 minutes, or until just cooked. Remove from the oven.

Preheat the grill on high. Brush salmon with reserved miso mixture and grill for 5-10 minutes, or until charred.

Transfer salmon onto a large platter. Top with cucumber and radish salad, garnish with snow pea sprouts, coriander, chilli and black sesame seeds.

Serve with remaining dressing.

Credits: Winning Appliances

Photo Credits: Winning Appliances