#4 miso glazed salmon

with fennel, zucchini and onion

There is something truly delightful about having salmon on the menu for dinner. In my household, regardless of how we’re cooking it, we always look forward to eating it! Last night’s dinner was this… miso glazed salmon with roast fennel, zucchini and onion (all vegetables we already had in the fridge). Feel free to mix it up though - broccoli or broccolini are also seriously delicious substitutes!

• 2 middle fillets of salmon, skin off

• 1 tsp sake

• 2 tablespoons miso paste

• 2 tsp tamari

• 2 tsp rice wine vinegar

• 2 tsp sesame seeds

• 2 tsp honey

• 1 bulb of fennel

• 2 zucchinis

• 1 red onion

• 1 spring onion

Preheat the oven to 180 degrees.

Slice the fennel, zucchini and onion into 2cm discs. Finely chop the spring onion. Place all vegetables on a baking tray, drizzle well with olive oil and season with salt and pepper. Toss to coat and place in the oven to bake for about an hour.

In a small bowl, combine the sake, 1 tablespoon miso paste, 1 tsp tamari, 1 tsp rice wine vinegar, 1 tsp sesame seeds and 1 tsp honey. Add the salmon, toss to coat, cover and marinate in the fridge for at least 30 minutes.

With 15 minutes cook time left for the veggies, place the salmon in a baking dish and place in the oven. Bake for 6-8 minutes (the less time, the pinker the salmon).

While the salmon is baking, place the remaining sauces in a small bowl and mix to combine. This will be your dressing.

When the 6-8 minutes cooking time is up, turn the grill on and grill the salmon for 2 more minutes. This gives it a tasty, caramelised crust (keep an eye on it though as you don’t want it to burn)!

Remove the veggies and salmon from the oven, plate them up, drizzle with the dressing and sprinkle with the remaining sesame seeds.

Enjoy!