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Miso-Glazed Salmon with Sesame Pak Choi

Miso-Glazed Salmon with Sesame Pak Choi

Prep time: 25 minServes: 4

Pairs with

Miso and caramelisation give the salmon a deep, umami-rich surface that rewards a wine with some weight — an oaked Chardonnay or a fuller Viognier matches the umami without drowning in it.

Ingredients

  • 4 salmon fillets (about 180g each), skin on
  • Miso glaze:
  • 3 tbsp white miso
  • 2 tbsp mirin
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger
  • 4 pak choi, halved
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame seeds
  • 2 spring onions, thinly sliced

Method

  1. 11. Whisk all the glaze ingredients together. Brush the salmon generously on the flesh side. Let it marinate 15 minutes (or up to 4 hours in the fridge).
  2. 22. Heat the oven to 220°C. Place the salmon on a lined baking tray, skin-side down.
  3. 33. Roast 10–12 minutes until the glaze bubbles and caramelises and the fish just flakes.
  4. 44. While the salmon roasts: heat sesame oil in a wok or large pan over high heat. Lay pak choi cut-side down, cook 2 minutes until charred. Flip, add soy sauce, cook 1 minute more.
  5. 55. Place pak choi on plates, salmon on top. Scatter with sesame seeds and spring onion.