Ingredients
600g piece fresh salmon fillet
1 tbsp of miso paste
2 tbsp boiling water
2 sheets of nori seaweed wrap
1 tsp wasabi paste
3 tbsp mayonnaise
1 lime
1 tbsp rice wine vinegar
2 tbsp vegetable oil
1 tsp sesame oil
1 fennel bulb
12 radishes
1 bunch of spring onions
1 red chilli
1 handful Coriander chopped
1 tsp black sesame seeds
Method
Mix the miso paste and boil water together, using a pastry brush paint the miso onto the top of the salmon.
Lay the nori sheets over the top of the pink side of the salmon.
Using a clean pastry brush, paint a little water on top of the nori to help it fold around the fish to create a jacket around the fish.
Transfer the salmon onto a non stick baking tray and cook in the oven for 15 -20 minutes at 180c
Meanwhile to make the sauce and salad, mix together the wasabi, lime juice and mayonnaise and a small mixing bowl.
For the salad, place in a mixing bowl the rice wine vinegar, vegetable and sesame oil to make a dressing.
Slice up the fennel and radish as thinly as possible and place in the dressing.
Slice up the red chilli and radishes and add to the bowl.
Scatter over the chopped coriander and black sesame seeds to finish.
When the salmon is cooked remove from the oven and leave to rest for 5 minutes before serving with the wasabi mayo and the slaw.
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