Leatherwood honey and miso glazed Tassal Salmon

METHOD

Step 1

Preheat your oven to 200°C.

Step 2

In a bowl, mix together miso paste, honey, soy sauce and mirin until combined, brush over your Tassal Salmon and let marinate for at least 2 hours (ideally overnight).

Step 3

Separate the skins from the salmon once marinated and set aside to cook at the end.

Step 4

Combine black and white sesame seeds together in a bowl and once your salmon has marinated, roll your salmon in the sesame then place on a baking tray. Bake for 20 minutes until tender.

Step 5

In a heavy based pan on a medium heat, add butter & olive oil, add your shallots, chilli and ginger and cook until golden and crunchy. Now add your kale and cook for 5 minutes until wilted, deglaze with orange juice, soy sauce and sesame oil then fold in fresh shallots and coriander.

Step 6

Remove greens from pan, turn up to medium-high temperature and add more olive oil to pan. Cook salmon skins until crispy on both sides.

Step 7

Place oven baked salmon on cooked greens and top with crispy skin. Serve hot.

Ingredients:

300g Tassal Tassie Fresh Salmon Fillets, skin on 

¼ cup miso paste (meru miso)

¼  cup honey (Tasmanian leatherwood honey)

2 tbsp mirin seasoning

2 tbsp soy sauce

½ cup white sesame seeds

½ cup black sesame seeds

50g butter 

1 tbsp olive oil 

2 shallots, sliced fine 

1cm ginger, peeled and sliced into matchsticks 

1 bunch kale, shredded 

1 chilli 

1 bunch green shallots

1 bunch coriander 

2 tbsp soy sauce 

Juice from 1 orange 

1 tsp sesame oil

Recipe credit – Guy Turland