Josh Emett's Blackened Miso and Maple Glazed Salmon
1 side of Big Glory Bay King Salmon, skinned and pin-boned (approx. 1.3kg / 3lb)
sesame seeds, toasted
spring onion, sliced
225g white miso paste
100ml maple syrup
½ White cabbage, shredded
4 Tbsp Japanese mayonnaise
2 tsp soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
Bring the saké and mirin to a boil in a medium saucepan over a high heat. Boil for 30 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing gently with a wooden spoon.
When the miso has dissolved completely, turn the heat up to high again and add the maple syrup, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from the heat and cool.
Lay the salmon out onto a tray, pour 1 cup of the cold miso over the salmon fillet and turn so completely covered. Let marinade in the fridge for 12 hours.
For the cabbage dressing, mix the mayonnaise, soy, vinegar and oil together and whisk.
Preheat the grill to 220°C / 425°F
Place the marinated salmon on a tray with tin foil that has been lightly oiled. Place in the middle of the oven and cook for 12-15 minutes keeping an eye on the colour during the process.
Once blackening and glazed, remove from the oven and allow to rest for 15 minutes then transfer to a serving plate.
Place the cabbage on the side, drizzle with dressing and sprinkle with sliced spring onion. Garnish with fresh lime.