Miso marinated salmon with a crunchy salad

Serves 2


    2 Salmon filets

    2 inch Ginger, finely chopped

    1 Garlic, pressed

    1 tbsp white Miso

    2 tbsp Mirin

    2 tbsp Rice wine vinegar

    1 tbsp Soy sauce

    2 tbsp Sesame oil


    1, Carrot- cut into matchsticks

    ½ Cumber- cut into matchsticks

    ½ Daikon- cut into matchsticks

    1 inch ginger, very fine matchstick

    2 tbsp Rice wine vinegar

    ½ tbsp. Caster sugar

    1 tsp Fish sauce


    1 Avocado, thinly sliced

    big handful Salad leaves

    Toasted seeds

    Toasted sesame seeds



1.     Mix together the salmon marinating ingredients in a bowl, and then add your salmon. Leave for at least an hour. Heat your grill (if you don’t have a grill, then heat your oven to 220), you want in piping hot.

2.     Mix you sliced veggies, ginger with the rice wine vinegar, sugar and fish sauce. Leave for at least 30 minutes. Stir a few times to mix the pickling ingredients

3.     Place the salmon in an oven proof dish and place under the grill, with all of the marinating sauce- you want to really char the top of your salmon. Whilst keeping it pink and rare inside. Around 5-8 minutes of cooking.

4.     Arrange your salad by tossing your leaves with sesame oil, a little lemon and seasoning. Scatter onto a plate, followed by the pickled matchstick vegetables, slices of avocado and your charred hot salmon- with any excess sauce. Sprinkle over the seeds and chives. Serve immediately,