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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!