MISO SALMON WITH SPRING PEAS

Ingredients

1 tbsp olive oil

1 tbsp toasted sesame oil

59ml Mirin (or sub 1 1/2 tablespoons honey and 2 1/2 tablespoons water)

2 tbsp miso paste

1 tbsp brown sugar, honey or maple

2 tsp fresh ginger, finely minced or use ginger paste

3 garlic cloves, finely minced

2 boneless salmon fillets 260g

Salt and pepper to season

1 tsp orange zest (optional)

134–268g fresh shelled spring peas or sub shelled edamame

196–294g fresh snow or snap peas, or sub asparagus or French green beans

Sesame seeds and scallions to garnish

Method

1. Preheat oven to 196c

2. Place olive oil, sesame oil, Mirin, miso paste, brown sugar, fresh ginger and garlic in a bowl and whisk.

3. Line a pan with parchment, place the spring peas and snap peas on one side. On dry salmon brush liberally with the marinade on all sides, spooning a little extra over the top and season with salt and pepper.

4. Drizzle any remaining marinade over the greens and give a quick toss.

5. Bake 12-15 minutes, or until your desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter.

6. Divide the veggies among two bowls, top each with a piece of salmon. Garnish with scallions and sesame seeds and serve.