Japanese Miso-Glazed Salmon

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Serves 2 · Ready in 15 min

Recipe brought to you with the help of our friends at Asian Inspirations

Recipe

Serves 2 · Total 15m

Ingredients

Main Ingredients

• 200g fresh Australian salmon (skin on, pin bones removed)
• 50ml vegetable oil

For Miso Glaze

• 50ml Obento Mirin Seasoning
• 50g white miso paste
• 50g sugar

For Togarashi Crackers

• 1 tsp Yeo’s Pure Sesame Oil
• 2 flat pita bread
• 20ml olive oil
• 5g togarashi seasoning
• A pinch of salt flakes

For Sesame Dressing

• 100ml Kewpie Japanese Dressing Roasted Sesame
• 50g dried wakame
• 50ml Kochi yuzu juice

To Serve

• 2 ripe avocadoes (seared with a gas blow torch)
• 50ml Kewpie Yuzu Flavour Mayonnaise

Method

1. Miso Glaze: — Combine miso paste, mirin and sugar into a stainless-steel based pot. Heat on a medium heat until sugar is dissolved. Set aside to keep warm. Heat a seasoned wok or non-stick pan over high heat.
2. Sesame Dressing with Yuzu and Wakame: — Soak wakame in hot water until softened, combine softened wakame with sesame dressing and yuzu juice. Mix well
3. Togarashi Crackers: — Mix sesame and olive oil together. Split pita bread and drizzle with oil mix, sprinkle with togarashi and sea salt. Bake crackers in a pre-heated oven at 180c for 3-4 minutes until crisp.
4. Seared Avocado: — Cut avocado into quarters, sear the outside flesh of the avocado with the blow torch until sear and black.
5. Salmon — Slice salmon lengthways to approximately 2-3cm thickness. Heat pan, brush salmon vegetable oil, season with salt and pan fry until golden brown. Remove salmon from pan and add to prepared miso caramel.
6. To Serve — Place a generous amount of sesame dressing in a serving bowl, add salmon and dollops of kewpie wasabi. Garnish with shards of togarashi crackers.