Miso salmon with sesame crust
1 tbs, white variety
1½ tsp, grated
sake or Japanese rice wine
skinless salmon fillet(s)
480 g, (4x120g fillets)
2 medium, cut into thin ribbons
8 small, (1 bunch), thinly sliced
rice wine vinegar
1 x 3 second spray(s)
cooked black rice
1½ cup(s), (255g)
- Combine miso paste, 1 tsp of ginger and sake in a small bowl. Place salmon on a plate and sesame seeds on another plate. Spread miso mixture on top of salmon. Dip miso side of salmon into sesame seeds to coat.
- Heat a large non-stick frying pan over medium heat. Spray with oil. Cook salmon, sesame-seed side down first, for 2-3 minutes each side, or until cooked to your liking, and sesame seeds are golden brown.
- Combine cucumber, radish, sesame oil, mirin, vinegar and remaining ginger in a large bowl. Gently toss to combine. Divide among serving plates. Top with salmon and coriander. Serve with rice.