Miso-glazed Salmon with Okonomiyaki Toppings
Photography by Josh Griggs.
Sweet, savoury and deeply flavourful, with a riot of tasty toppings – it’s a showstopper!
Serves: 8-10
INGREDIENTS
GLAZE
2 tablespoons each white miso paste and maple syrup
2 teaspoons each mirin and soy sauce
TO COOK AND SERVE
1.5-kilogram (approx.) side of salmon, skin on, pin-boned
any combination of: togarashi, seaweed seasoning, finely sliced spring onions, pickled ginger, toasted black or white sesame seeds
wasabi Kewpie mayonnaise
EQUIPMENT: Line a large oven tray with baking paper.
METHOD
Preheat the oven to 200°C fan bake.
GLAZE: Whisk all the ingredients together until smooth.
to cook and serve: Place the salmon skin side down on the tray and brush with the glaze. Bake for 10-15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less – you don’t want to overcook it.
Set aside to cool and serve at room temperature, or refrigerate until half an hour before serving.
When ready to serve, transfer to a serving platter and garnish with your chosen toppings. Serve with a bowl of wasabi Kewpie mayo alongside.
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