Japanese Salmon, Miso & Asparagus

Ingredients

Contains: soy, fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 pieces salmon fillet, approx 150g each, skin on
• 450g asparagus, trimmed
• 50g sesame seeds
• 1 tsp golden caster sugar
• 2 tbsp dark soy sauce
• 3 tbsp dashi (made up using pack instructions), or use 3 tbsp light fish stock
• 1 lemon, sliced, to serve
• 2 tbsp lemon juice
• 1 tbsp miso paste
• 4 tbsp light soy sauce
• 4 tbsp saké

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the sesame seeds in a dry pan over medium heat, stirring, until golden, about 2 to 3 minutes. Tip them into a bowl and set aside.

2. In a small saucepan, combine the dark soy sauce, light soy sauce, saké, dashi or fish stock, golden caster sugar, miso paste and lemon juice. Warm over medium heat, whisking until the sugar and miso dissolve, then simmer 3 minutes until slightly syrupy.

3. Bring a pan of water to the boil, add the asparagus and cook 2 minutes until just tender. Drain well and set aside.

4. Preheat the grill to high and line a baking tray with foil. Place the salmon fillets skin side down on the tray and brush with about half of the sauce.

5. Grill the salmon 8 to 10 minutes until the flesh is opaque and flakes easily, reaching 145°F (63°C) in the thickest part. Brush with a little more sauce and sprinkle with the toasted sesame seeds.

6. Toss the asparagus with the remaining sauce and grill alongside the salmon for 2 to 3 minutes until lightly charred at the tips.

7. Serve the salmon and asparagus with the lemon slices on the side.