Evelyn's Sweet and Sour Salad

Mr Ko's Salmon Miso-Mayo

Guest presenter Lorna Ko offers an insight into her father's home village of Soja in Okayama, Japan, with this divinely savoury (and deceptively simple!) salmon miso-mayo recipe.

Prep Time: 15 minutes / Cook Time: 15 minutes

Serves: 4 people

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Ingredients

  • 767g Someya salmon fillet (about 4 portions total weight)
  • 1 onion - thinly sliced
  • 4 shiitake mushrooms - stems discarded and thinly sliced
  • 50g cheddar cheese - grated
  • Miso-Mayo Paste:
  • 8 tbsp mayonnaise
  • 3 tbsp white or red miso
  • Garnish:
  • Ground white sesame seeds
  • Seven flavour spice (shichimi) - optional

Method

STEP 1

Start by heating your oven to 180°C / Gas 4

STEP 2

Stir the mayonnaise and miso together until smooth.

STEP 3

Prepare the salmon by making a deep slit in each fillet, being careful not to cut all the way through.

STEP 4

Get your foil packets ready by cutting four large pieces of foil, each big enough to wrap a salmon fillet completely. Spoon about 1½ tbsp of the miso mayo into the centre of each piece, then place a salmon fillet on top. Divide the onion and mushrooms between the fillets. Spoon the rest of the miso mayo and a little of the grated cheese into the slits in the salmon, then scatter the remaining cheese over the top.

STEP 5

Finish by sprinkling over the ground white sesame seeds and seven flavour spice, if you’re using it. Wrap each packet up tightly and bake for 10 minutes.

STEP 6

Carefully open the foil and return to the oven for another 5 minutes, until the cheese is lightly golden.

STEP 7

Serve straight away, placing each open foil packet onto a plate.

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