Looking for more salmon recipes? Jill Dupleix's rice noodles with salmon, lime and mint recipe is a great dinner option no matter the time of year. You might also like Luke Nguyen's Vietnamese chargrilled salmon salad recipe, or Gabriel Gate's French-style pan-fried salmon with shallots recipe.
- 200 g salmon, evenly cut
- 250 g white miso
- olive oil
- zest of orange
- seaweed (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fillet the salmon evenly.
In a saucepan mix sake and mirin. Bring to the boil between 10 to 20 seconds. Let cool.
In a bowl put 250g of white miso and add cooled sake and mirin. Add pepper, grated garlic and grated ginger. Mix until it is quite thick. Add olive oil and orange zest.
Place mixture on the bottom of a deep dish, add filleted salmon on top then add the remainder of the mixture over the salmon. Cover dish with glad wrap and refrigerate for 24 to 26 hours.
After 26 hours, remove the salmon and place in a baking tray. Preheat grill and place tray under the grill just above the middle shelf.
Slice witlof into 6 or 8 pieces.
Slice apples julienne style.