Miso-glazed salmon with braised leeks
3 whole, large, thinly sliced
4 small, (4 x 120g)
2 tsp, grated
Rice wine vinegar
2 individual, thinly sliced
2 tbs, leaves
- Preheat the oven to 180°C. Line a baking tray with baking paper. Heat a large non-stick frying pan over low to medium heat. Add leeks and half of the olive oil, cook, stirring for 2 minutes. Add stock, season with salt and pepper and cook, stirring regularly, for 8 minutes, or until softened.
- Meanwhile, add salmon, 1 teaspoon of ginger and soy sauce to a shallow dish and coat salmon. Transfer to prepared tray and bake for 10 minutes. Combine remaining oil, remaining ginger, miso paste, honey and vinegar in a small bowl, whisk to combine. Spoon the oil mixture over the salmon and bake for a further 2 minutes, or until the salmon is cooked to your liking.
- Divide the leeks and salmon between plates and sprinkle with shallots and coriander.