Maple and Miso Salmon with Asian Greens
Cook Time 20 mins
2 x 160g salmon fillets, skin removed
2 tbsp miso paste
1 tbsp maple syrup
2 tbsp hot water
2 tsp sesame oil
100g shiitake mushrooms sliced
60g broccolini, trimmed
3 cups roughly chopped bok choy
1 tsp sesame seeds
Preheat oven to 180°C.
Using a sharp knife, score top of each salmon fillet (about 5 mm deep).
In a bowl, stir miso paste, maple syrup and water into a smooth sauce. Pour over fish. Heat a seasoned grill pan and line with a sheet of baking paper. Cook salmon for 2 minutes on each side. Reserve remaining marinade. Transfer salmon onto a baking tray lined with baking paper and place in the oven for another 10 minutes.
Meanwhile, heat a wok to hot. Add sesame oil and shiitake mushrooms, and cook for 2 minutes. Wash broccolini and bok choy and toss into wok with mushrooms. Remove wok from heat while greens are still crisp and drain off any excess liquid. Pour reserved marinade over vegetables.
Transfer salmon onto plates and sprinkle with sesame seeds. Serve over Asian greens.