Ingredients
3 tbsp pale (shiro) miso paste
2 tbsp mirin
1 tbsp sugar
1 tbsp saké
2 x 100g salmon fillets
CUCUMBER SALAD:--
Half a cucumber
2 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp rice bran oil
Directions
Stir together the miso, mirin, sugar and saké, if using. Place the salmon fillets on a plate or in a food bag and cover with the miso marinade. Leave in the fridge for at least 30 minutes or, better still, overnight.
Heat oven to 200°C fan or 180°C. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade. (don’t be tempted to wash it off as you will lose some of the flavour) Place the fillets on the baking tray, skin side down. Cook in the oven for 15 minutes until the fish flakes easily and is cooked through.
Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together SIDS LOW SUGAR RASPBERRY VINEGAR and oil. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.
