Sticky Honey Miso Glazed Salmon with Green Mango Salad

Ingredients

• 1/4 cup white miso paste
• 1/4 cup honey
• 2 Tbsp mirin seasoning (Obento is the best!)
• 2 Tbsp soy sauce
• 1.2kg boneless side of salmon
• 4 x green mangoes, julienne
• 1 x eshallot, finely diced
• 2 Tbsp fish sauce
• 2 Tbsp soy sauce
• 2 Tbsp lime juice
• 1 Tbsp brown sugar
• 2 Tbsp sweet chilli sauce
• 1 Tbsp mirin seasoning
• 2 Tbsp fresh mint
• 1 x red capsicum, finely sliced

Method

1. Mix the white miso paste, mirin, honey and soy sauce together in a bowl. Reserve 1/3 of the mixture.
2. Place salmon in a large baking tray. Brush over miso mixture (making sure to reserve 1/3). Cover. Refrigerate for an hour.
3. Preheat oven to 200C. Bake the salmon for 20-25 minutes, or until fish is cooked.
4. Prepare salad dressing. Combine fish sauce, lime juice, soy sauce, mirin seasoning, brown sugar and sweet chilli sauce in a small bowl. Set aside.
5. Preheat grill on high. Brush the salmon with the remaining miso mixture. Grill for 5 minutes or until charred.
6. Prepare salad. Combine julienned mango, capsicum, mint and eshallot in a bowl. Toss through salad dressing.
7. Serve the salmon with the salad. Garnish with extra mint leaves.

Product used in recipe

• Obento - Mirin Seasoning
• Obento - Sushi & Sashimi Soy Sauce