SALMON WITH PAK CHOI AND SHITAKE
- 4 skinless Salmon fillets, cut from the thick end, about 140g each MARINADE 2 tbsp. miso paste 1 tbsp. mirin ½ tbsp. sesame oil ½ tbsp. sake ½ tbsp. light soy sauce 1 tbsp. caster sugar or honey Freshly ground black pepper PAK CHOI AND SHITAKE 500g pack choir, washed and drained 1 tbsp. light soy sauce 200g shitake mushrooms, cleaned, stalks removed 1 tbsp. fish sauce 1 tbsp. groundnut oil 2 tbsp. rice wine vinegar Knob of fresh root ginger, peeled & shredded 1 tbsp. sesame seeds, to sprinkle 1 garlic clove, peeled and finely chopped sea salt and freshly ground black pepper
· Check the salmon fillets for pin bones, removing any you find with kitchen tweezers. Mix all the marinade ingredients together in a small bowl to make a smooth paste and spread this all over each fillet to coat.
· Place the salmon fillets in a wide dish, cover with cling film and leave to marinate in the fridge for at least 30 minutes, preferably overnight.
· Trim the pack choir, cutting off the base and separating the leaves. Cut off the green leaves and set aside, finely slice the stalks. Cut off and discard the woody stalks from the shitake mushrooms, then slice thickly.
· Heat the oven to 220˚ C/Gas 7. Place the salmon fillets on a non-stick or lightly oiled tray and bake for 5-7 minutes until cooked around the edges but still medium rate in the centre. The fillets should feel slightly springy when pressed. Transfer to a warm plate and set aside to rest in a warm place.
· Meanwhile, to cook the vegetables, heat the oil in a wok or large frying pan over a medium heat. Tip the garlic and ginger and stir-fry for about 2 minutes until any juices released have been cooked off. Add the pack choir leaves and stalks followed by the soy sauce, fish sauce and rice wine vinegar. Stir-fry for another minute until the pack choir has just wilted.
· Place a salmon fillet on each warm plate and spoon the stir-fry alongside. Add a sprinkling of sesame seeds and serve, with bowls of steamed rice.