5 Tbsp white miso paste 2 Tbsp mirin
1 Tbsp caster sugar
1 Tbsp rice wine vinegar
2 tsp white pepper
1 tsp sea salt flakes
1.5kg side of salmon, skin on and bones removed
3 spring onions, green tops only, to garnish
1 tsp caster sugar
1 Tbsp soy sauce
2 tsp rice wine vinegar
1 Tbsp cold water
1 tsp sesame oil
20g dried wakame or sea salad, reconstituted in cold water for 15–20 minutes and drained
1 handful sugar snap peas, trimmed and thinly sliced lengthways
1 handful snow peas, trimmed and thinly sliced lengthways
1⁄2 bunch coriander leaves
1 handful snow pea shoots, halved and white ends discarded
1 nashi pear or golden delicious apple, sliced in rounds and julienned with skin on
3⁄4 cup edamame, podded, blanched and refreshed
1 Tbsp black and white sesame seeds, toasted
In a small bowl, mix miso, mirin, sugar, rice wine vinegar, pepper and salt together to make a paste.
Partially overlap a couple of long lengths of plastic wrap to make a wider piece. Lay salmon skin-side down in the middle of the plastic.
Coat the flesh side of the salmon with the paste.
Wrap the fish in plastic wrap and leave to marinate in the fridge for 2–4 hours.
Unwrap the salmon and wipe marinade off fish with a slightly damp, clean cloth. Do not wash the fish!
For a more evenly cooked fish, bring the salmon to room temperature before cooking.
Preheat oven to 220°C fan-forced (240°C conventional), or heat a hooded barbecue on high. If you are using a barbecue, you will need a raised rack to keep the fish off the direct heat of the plate.
Using long lengths of foil, lay 2 or 3 lengths over a baking tray. The ends should hang over and slightly overlap to make a wide piece. Lay one length of baking paper along the middle of the foil.
Lay the side of salmon skin-side down on baking paper and scrunch the foil and baking paper around the fish, leaving the top exposed.
Bake fish on the flat side of the barbecue on a rack. Lower the lid and cook for 12 minutes, depending on how you like your fish. It will continue to cook from residual heat once it’s removed from the barbecue. Remove salmon, lightly cover with foil and allow to sit for 5–10 minutes. It can be served warm or at room temperature.
To make spring onion garnish, stack 2 lengths of the green tops on top of each other and, using a sharp knife, cut super thin slices on a long bias. Repeat with the remaining green tops. Submerge in a bowl of water with ice and leave to stand until onions start to curl up. Drain on paper towel and set aside.
To make salad dressing, mix all ingredients together in a bowl or jar until sugar dissolves.
To make salad, roughly chop wakame and add to a medium bowl along with sugar snap peas, snow peas, coriander, snow pea shoots, pear or apple, edamame and half the sesame seeds. Toss with the salad dressing to coat.
To assemble, gently move salmon onto a long platter and top with the salad and spring onion garnish. Sprinkle over remaining sesame seeds and serve.