Laura Mariano
INGREDIENTS
- GLAZE
- 2 tablespoons each white miso paste and maple syrup
- 2 teaspoons each mirin and soy sauce
- 1.5-kilogram (approx.) side of salmon, skin on, pin-boned
any combination of: togarashi, seaweed seasoning, finely sliced spring onions, pickled ginger, toasted black or white sesame seeds
wasabi Kewpie mayonnaise
Instruction
- Preheat the oven to 200°C fan bake.
- GLAZE: Whisk all the ingredients together until smooth.
- to cook and serve: Place the salmon skin side down on the tray and brush with the glaze. Bake for 10-15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you don’t want to overcook it.
- Set aside to cool and serve at room temperature, or refrigerate until half an hour before serving.
- When ready to serve, transfer to a serving platter and garnish with your chosen toppings. Serve with a bowl of wasabi Kewpie mayo alongside.
