Miguel’s miso glazed salmon

TASTES OF SUMMER

with MIGUEL MAESTRE

As the weather heats up, our appetite for fresh, light and flavour-packed dishes grows, and nothing epitomises an Aussie summer quite like seafood. This zesty salmon packs a flavour punch and pairs perfectly with the cauliflower fried rice and crunchy pickle dressing.

Miso glazed salmon

WITH CAULIFLOWER FRIED RICE

Serves 6-8 people Prep time 40mins plus 2hrs marinating time Cook time 25mins

Ingredients

FOR THE SALMON

1.5kg salmon fillet, skin on and pin-boned 1 tbsp rice wine vinegar 1 tbsp brown sugar 1 tbsp soy ¼ cup white miso paste 50g unsalted butter, melted and cooled 1 tsp sesame oil 1 tbsp finely grated ginger Toasted sesame seeds and mixed herbs

FOR THE RICE

1 cup brown rice 1 small head cauliflower ¼ cup (60ml) sunflower or other vegetable oil 1 bunch spring onion, dark green separated 1 bunch coriander, stalks and leaves separated 2 corn cobs, kernels removed 3 garlic cloves, finely chopped ¼ cup oyster sauce 2 tbsp soy sauce

QUICK PICKLE:

Ingredients

12-15 baby cucumbers, sliced 2 long red chillies, thinly sliced 1 tsp salt flakes 100ml rice wine vinegar

Method

For the quick pickle, combine all the ingredients in a bowl and set aside.

Method

FOR THE SALMON

Combine the vinegar, sugar, butter, oil, ginger and miso in a bowl until smooth. Line a baking tray with baking paper and place the salmon skin side down. Coat with the marinade then cover with cling wrap and marinate in the fridge overnight, or for at least 2 hours. Remove salmon from fridge 40 minutes before cooking. Preheat oven grill to high. Place on a baking tray lined with baking paper and grill for 10 minutes for medium, or until cooked to your liking. Rest for 5 minutes. Place the salmon on a large platter or tray. Scatter with sesame seeds and some coriander leaves.

FOR THE RICE

Cook rice according to instructions then set aside. Whiz the cauliflower in a food processor until mixture resembles rice. Set aside. Heat 2 tbsp oil in a wok and add the white and light greens parts of the spring onion and cook for 1-2 minutes. Add garlic and toss for 1-2 minutes until fragrant. Add oyster sauce, sesame oil and chilli paste and toss to combine, then stir in the cauliflower rice and toss to coat. Cook, stirring, for 4-5 minutes until the liquid has evaporated and started to caramelise. Add the brown rice, corn, chopped coriander leaves and chopped dark green from the spring onion. Remove from heat. Place the rice in a serving bowl and top with remaining coriander leaves and quick pickle, plus any other herbs you like.