miso-glazed salmon super food salad
Chef’s note:
The ever-changing seasons continue to inspire me and what could be more enjoyable than this lovely salmon super food salad, with the toasted seeds adding an earthy note to this fresh dish as we move into autumn?
Find out more about Creake Abbey Café and Food Hall, including its monthly market and World Food Tour, at www.creakeabbey.co.uk
- 4 fresh salmon fillet (around 170/180g)
- 100 milliliters dark soy sauce
- 1 tablespoon honey
- 1 tablespoon miso paste
- Sesame oil
- 250 grams fresh blueberries
- 200 milliliters sweet plum vinegar
- 1 tablespoon honey
- 200 milliliters cold pressed rapeseed oil
- 200 grams mixed leaf salad
- blueberries (a generous handful)
- pomegranate seeds (a generous handful)
- roasted pumpkin seeds (a generous handful)
- 60 grams sesame seeds (toasted)
- 2 avocados (ripe, and sliced)
Mix all the marinade ingredients in a container and add the salmon, ensuring the salmon is completely covered. Cover and refrigerate to marinade the salmon, preferably overnight.
When ready to cook, pre-heat oven to 180°C/gas mark 4.
First, put the salmon under a grill for two to three minutes until the marinade has started to caramelise. Then put the salmon on a baking sheet and into the oven for seven minutes.
While the salmon is cooking, make the dressing by blitzing the blueberries in a blender, then slowly add the plum vinegar, then the rapeseed oil. Finally, add the honey to thicken the dressing.
In a bowl, toss the salad ingredients apart from the sesame seeds and avocado with the dressing. Once combined, plate up with the sliced avocado, cooked salmon, and toasted sesame seeds with the dressed leaves as the base.