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How to make Sticky honey miso glazed salmon

Yield = 6
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1/4 cup white miso paste
  • 1/4 cup honey
  • 2 tablespoons mirin seasoning
  • 2 tablespoons soy sauce
  • 1.2kg boneless side of salmon, skin on
  • 1/3 cup wasabi-flavoured Japanese-style mayonnaise
  • Toasted sesame seeds, to serve
  • Thinly sliced green onion, to serve
  • Coriander leaves, to serve
  • Salad leaves, to serve

Cucumber Pickle

  • 1/2 cup rice wine vinegar
  • 2 tablespoons caster sugar
  • 1 teaspoon sea salt flakes
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced

Method

  • Step 1 Make Cucumber Pickle. Place vinegar, sugar and salt in a glass or ceramic bowl. Stir until sugar dissolves. Add cucumber and red onion. Toss to combine. Set aside for 2 hours, tossing every 30 minutes.
  • Step 2 Meanwhile, combine miso paste, honey, mirin and soy sauce in a jug. Reserve 1/3 of the mixture.
  • Step 3 Place salmon, skin-side down, in a large shallow glass or ceramic dish. Brush all over with remaining miso mixture. Cover. Refrigerate for 1 hour.
  • Step 4 Preheat oven to 200C/180C fan-forced and line a baking tray with baking paper. Place salmon on prepared tray. Bake for 20 to 25 minutes or until fish is almost cooked to your liking.
  • Step 5 Preheat grill on high. Brush salmon with reserved miso mixture. Grill for 5 minutes or until charred.
  • Step 6 Drain pickle. Sprinkle salmon with sesame seeds, green onion and coriander, and serve with pickle, mayonnaise and salad leaves.