Baked Miso Salmon

Ingredients                       Qty

For miso salmon            
miso paste            40 gm
sesame oil            10 ml
salmon                180 gm

For poached vegetables
bok choy                50 gm
red radish               10 gm
baby carrots           30 gm
button mushrooms  20 gm
salt                        3 gm
sherry vinegar         50 ml
clarified butter         100 ml

For nori mayo
toasted seaweed         1 sheet
Japanese mayonnaise  50 ml

For garnish
coriander                          1 sprig
crispy salmon skin            a few pieces


1.   Skin the salmon and cut into a fillet. Make the miso for the salmon and let it marinate.
2.   Combine the sherry and butter to poach the vegetables.
3.   Toast the seaweed and vegetables side by side. Crumble the seaweed finely and mix with the  mayonnaise. Add sprigs of coriander to ice water.
4.   Bake the salmon at 180°C for 7 minutes. Take it out and let sit for 5 minutes.
5.   Poach the vegetables in sherry butter mixture until tender yet crunchy.
6.   Place the vegetables on a plate with the salmon on top. Finish with nori mayonnais