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Salmon
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Roast potatoes
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Chris Brown, AKA Gringo, is the healthiest person I know and this is his favourite recipe. He has cooked it for me many, many times. Miso is so easy to use and gives the salmon an umami flavour. My little tip is to wipe the excess miso off the salmon skin before frying to prevent burning.
Preheat the over to 200°C (fan forced). Line a baking tray with baking paper.
For the roast potatoes, cut the unpeeled potatoes into quarters or thumb sized chunks. Place in a saucepan of cold water and bring to the boil, then cook for 10-15 minutes until almost tender. Drain and shake to rough them up a bit, then spread over the prepared tray and roast for 10 minutes without any oil.
Remove the tray from the oven, drizzle the potatoes with oil, rosemary and salt, then toss to coat. Spread over the oven tray again and roast for a further 20-30 minutes or until crisp and golden.
Meanwhile, pat the salmon fillets dry with paper towel and score the skin with a sharp knife.
Combine the miso, mirin, soy sauce, sesame oil, and salt in a shallow dish. Add the salmon and turn to coat in the marinade, then set aside for 15 minutes to marinate.
Feast by Miguel Maestre, Published by Plum, RRP $39.99, Photography by Jeremy Simons