Baked Miso Salmon with coleslaw and cucumber salad

By: Maurie Annese

1kg Salmon with skin on cut into even slices 1 large cucumber2 carrots 1/2 red cabbage
2 tbsp of Obento Mirin 2 tbsp Obento Cooking sake1/2 cup of white Miso pasteSalt and pepperCaster sugar
1 tbsp of sesame seeds and sesame oil 2 tbsp of Obento rice wine vinegar 1 lime1/4 cup of Kupie Mayo - 3 cups of rice - coriander (optional) - dried nori seaweed (optional)

- cook rice in rice cooker or desired method Marinate Salmon - In a large bowl mix miso past, mirin, sake, sesame seeds and sesame oil - marinate for 20 mins or moreColeslaw - shred cabbage and carrots into a large bowl and add Kupie Mayo, lime juice, a few tbsps of Rice wine vinegar and salt and pepper to taste - and some chopped corriander - mix together ready for servingCucumber salad - cut cucumber into even discs and add to a bowl with some sesame oil and seeds to taste, 1 tbsp mirin and rice wine vinegar, 1 tsp of caster sugar and a dash of cooking sake - mix together ready for serving
Bake Salmon - place marinated salmon in a pre heated oven on a baking rack (or under a grill) on high heat for 10-15 mins or until skin is crispy Note: i burnt mine a bit tonight, whoops! (It was still delicious!!)
To serve Fill a small bowl with rice and tip onto each plate, adding two pieces of salmon per person along with coleslaw and cucumber salad. Crush some nori seaweed over if desired. Serve while hot. Feeds 4