Miso-glazed Salmon with Okonomiyaki Toppings
Photography 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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.