- 2 salmon fillets
- 1 ATLAS miso & black vinegar sauce
- 2 carrots
- 1 cucumber
- 1 daikon*
- 1 bok choy bunch*
- 1 red onion*
- 1 spring onion bunch*
Pantry staples: Cooking oil
Allergens: Onion, fish, sesame
Specialised equipment: Lined baking tray, peeler
Chef's note: Miso is made when soybeans are fermented with salt and kōji (a fungus). There are many types and variations of miso in Japan but most give a salty taste to dishes such as miso soup, meats and vegetables . It can take anywhere from one week, 3 months or even several years to ferment miso! The flavour profile will change greatly over time.
* Use half of the onion provided. Daikon varies in size so use as much or as little as you like.
* Spring onion is to be split across other dishes so please read each recipe carefully.
1. Prepare the ingredients
Always read the recipe in full before you begin. Preheat the oven to 180C fan forced. Wash the vegetables. Peel the carrot and daikon*. Cut the daikon into matchstick size pieces. Cut half of the carrot into matchstick size pieces and the other half into thin rounds. Thinly slice the cucumber, onion* and 1 spring onion* per 2 people. Seperate the bok choy leaves from the stem. Thinly slice the bok choy stem.
2. Cook the salmon
Place the salmon, skin side up, on a lined baking tray. Spoon about one third of the miso and black vinegar sauce over the skin. Place in the preheated oven for 10 minutes or until the salmon is cooked and the skin is crisp.
3. Combine the carrot and daikon
Combine the daikon, carrot and spring onion with another third of the miso and black vinegar dressing.
4. To serve
Divide the carrot and daikon, bok choy stems, bok choy leaves, carrot rounds, onion, cucumber and miso salmon between serving plates. Serve with the remaining miso and black vinegar dressing.