Try this New Zealand naturally made Miso paste from Urban Hippie on Akaroa King salmon for a culinary umami experience.
1 Fresh Akaroa King Salmon fillet (pin bone out) around 700 to 800g
3 tablespoons Miso
1 tablespoon Japanese soy sauce (reduced salt if possible)
1 tablespoons brown sugar
1 teaspoon finely grated ginger
2 teaspoon rice wine vinegar (cider or wine vinegar is fine)
2 tablespoons water to mix
A grind of black pepper
3 teaspoons white sesame seeds
Optional ½ cup Panko crumbs
Mix the miso, soy, sugar, ginger, vinegar, water and pepper to a smooth consistency.
Place the salmon skin side down into an oiled oven tray, spread the miso mix evenly over the salmon and leave 10 to 15 minutes. Sprinkle over sesame seeds.
Pre heat oven to 200˚c. Place salmon in mid oven for 5 minutes, then change the oven to grill setting to finish cooking as well as glazing the salmon. Cook for around 10 further minutes.
If you want a crunch in your topping, sprinkle the Panko optional crumbs over your glaze, bake at 180˚ for 10 minutes then grill setting for 5 minutes.
Serve with steamed rice and some seared vegetable greens.
You can of course cook individual portions, just adjust the cooking times to a total of 10 minutes.