4 x 125g Regal Marlborough King Salmon portions or 2 x packets Regal Fresh Cuts Portions
1 tbsp miso paste
1 tbsp mirin
1 tsp sesame oil
2 tsps fresh ginger, grated
2 tsp rice wine vinegar
1 tsp sugar
2 tbsp boiling water
4 radishes, grated
150g snow peas, sliced
200g seasoned seaweed salad*
1 tsp sesame seeds, to garnish
Preheat oven to 200°C. Remove any pin bones from the Regal Salmon portions, and allow to rest at room temperature for 3-4 minutes. Trim edges and cut 4 portions to even size. Lay pieces on a lined baking tray, skin side down.
Mix together the miso, mirin, sesame oil, ginger, sugar to make a thick sauce. Add enough boiling water to dissolve the miso and bring all the ingredients together.
Brush the Regal Salmon portions with the miso marinade. Cover all sides with a thick coat. leave to marinate for 10-15 minutes.
Cook the salmon portions in the oven for 10-12 minutes. Half way through the cooking time, baste the pieces with extra miso marinade. Allow to rest for 3 minutes once out of the oven.
Serve salmon with a salad made from grated radishes, snow peas and fresh seaweed salad. Garnish with sesame seeds and accompany with pickled ginger.
*Seasoned seaweed salad available from most supermarket seafood counters.
We've noticed you're in North America
Would you like to visit our North America site?