Ingredients
1/4 cup white miso paste
1/4 cup plum sauce
1 1/2 Tbsp rice wine vinegar
1 Tbsp grated fresh ginger
2 cloves garlic, crushed
1.5kg side of salmon, pin-boned, skin on
Shichimi togarashi, black sesame seeds and snow pea sprouts, to serve
ROASTED SPICED PLUMS
4 plums, halved, stones removed
2 star anise
1 cinnamon stick
1 Tbsp brown sugar
25g unsalted butter, finely chopped
Extra virgin olive oil, to drizzle
Sea-salt flakes and freshly ground black pepper, to season
PEA SALAD
200g snow peas, trimmed
200g sugar snap peas, trimmed
200g mixed salad leaves
1/3 cup roasted sesame dressing
1/3 cup Sunbeam Raw Cashews, roasted, half roughly chopped
Method
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For Plums, preheat oven to 200°C fan-forced (220°C conventional). Put plums, cut-side up in a roasting pan. Top with star anise, cinnamon, sugar and butter.
Drizzle with oil. Season. Roast for 15-20 minutes. Set aside covered with foil.
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Reduce temperature to 180°C fan-forced (200°C conventional). Line a large roasting tray with baking paper.
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Whisk miso, plum sauce, vinegar, ginger and garlic to combine. Put salmon, skin-side down on prepared tray. Spread with miso mixture. Bake for 10 minutes.
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Preheat oven grill to high. Remove salmon from oven. Tuck baking paper under salmon. Grill for 5 minutes until top of salmon has charred slightly.
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Meanwhile, for Salad, put peas in a heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain. Rinse under cold water. Transfer to a serving bowl. Toss with salad leaves and dressing, and top with cashews.
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Put salmon on a serving platter. Sprinkle with shichimi and sesame. Top with sprouts. Serve with plums and salad.