Miso, Orange and Ginger Huon Salmon

This will get your taste buds tingling and is a flavour combination that will see you coming back for more. A nice, light dish that is perfect for the summer weather and can be served with rice as suggested or with a simple green salad to create an even lighter dish!

Preparation:: 10 Minutes
Cooking:: 40 Minutes
Serves:: 4

1

Pre heat oven to 170 degrees
Portion the salmon into 12 x 8cmx8cm cubes
2

Combine the white miso paste, oranges zest, mandarin juice, ginger, crushed garlic, chillies and pour over salmon and refrigerate for 2 hours
3

Combine sesame oil, light soy sauce, rice vinegar, caster sugar, rice bran oil, roasted,and roasted sesame seeds
4

Remove the salmon pieces from the white miso marinade and wipe off the excess before placing each piece into a baking tray lined with grease proof paper and bake for 15 minutes or until fish is firm and then plate up with rice, broad beans, coriander, nori and sesame dressing.

1kg Huon Salmon Fillet (skin off)
1/2 cup White miso paste
3 Oranges, zest only
3 Mandarin, zest only
2 tbsp Ginger, grated
2 Garlic Cloves
2 Red Chillies, sliced thinly
1/2 cup Rice Bran Oil
2 tbsp Sesame oil
2 tbsp Light soy sauce
1/2 tbsp Sesame seeds, roasted
1/2 tbsp Pickled Ginger
1/2 cup Broad beans
1/2 cup Fresh Corinander
3 Nori sheets, roasted and torn

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Miso, Orange and Ginger Huon Salmon

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