Ingredients
- For the blackened salmon
-
- 60ml/2¼fl oz sake
- 60ml/2¼fl oz
mirin - 4 tbsp white
miso paste - 3 tbsp
caster sugar - 4 x 150g/5¼oz
salmon fillets
- For the miso aubergine
-
- 1
aubergine - 8 baby
aubergine - 2cm/1in root
ginger, peeled, thinly sliced - 4 tbsp
miso paste - 2 tbsp
caster sugar - 2 tbsp
mirin - 1 tbsp
soy sauce
- 1
- To serve
-
- corinader
cress - red
amaranth cress
- corinader
Preparation method
-
For the blackened salmon, stir together the sake, mirin, white miso paste and caster sugar in a shallow dish. Add the salmon to the mixture, cover and marinade in the fridge for 24 hours.
-
Heat a medium griddle pan, wipe any excess marinade from the salmon and place on the griddle. Cook for three minutes on each side, or until cooked to your liking.
-
For the miso aubergine, preheat the oven to 200C/400F/Gas 6.
-
Bake the aubergine for 20 minutes, or until soft. Remove the aubergines and set aside. Cut the baby aubergines in half and place onto a baking tray. Using a sharp knife, score a criss cross pattern on the baby aubergines, place onto the baking tray and cook for 10 minutes.
-
Meanwhile, warm the miso paste, sugar, mirin, soy sauce and ginger in a small pan over a low heat.
-
Scoop out the aubergine flesh and place in a small food processor with two tablespoons of the miso mixture. Blend to a purée and set aside.
-
Preheat the grill to hot. Spoon the leftover miso mixture over the baby aubergines and place under the grill for twominutes.
-
Serve the aubergine purée topped with the griddled salmon and the baby aubergines on the side. Garnish with the coriander cress and red amaranth.