Name: Plum and miso salmon with roasted spiced plums
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
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

Plum and miso salmon with roasted spiced plums

An explosion of flavour.

Serves 8

Prep

30M

Cook

40M

Total

1H 10M

Skip to Recipe

A flavour-packed plum and miso marinade on your salmon adds a cool Yule spin on your fish dish. Pair with crisp pea salad and spiced roasted plums for a very merry and bright main!

After more Christmas fish recipes?

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

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.

Reduce temperature to 180°C fan-forced (200°C conventional). Line a large roasting tray with baking paper.

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.

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.

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.

Put salmon on a serving platter. Sprinkle with shichimi and sesame. Top with sprouts. Serve with plums and salad.

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Kim Coverdale