- 1 large piece of skinless & boneless salmon
- 100ml soy mirin glaze
- 1 zucchini, cut into 1cm rings
- 1 small eggplant, cut into 1cm rings
- 2 small red onions, peeled and cut into 6 wedges
- ¼ bunch spring onions
- 2 tbs olive oil
- 1 tbs sesame oil
- Sea salt and freshly milled pepper
- 1 lemon cut in half
Method
Preheat oven to 190C, lay salmon on a lined baking sheet and brush salmon with half the glaze. Bake for 10 mins then brush with remaining glaze and cook for a further 10 mins, remove from oven and place somewhere warm to rest for 10 minutes.
In the meantime, heat barbecue to high, toss vegetables with olive oil and sesame oil. Season well then barbecue until charred and tender. Serve alongside salmon with a squeeze of lemon. Spoon over any remaining glaze,
Serves 6
Soy Glaze
- 100ml soy
- 100ml mirin
- 25g brown sugar
- ½ carrot, blackened on a barbecue
- ½ onion, blackened on a barbecue
- 2 cloves garlic, blackened on a barbecue
- 1 big knob of ginger, blacked on the barbecue
Method
Place soy, mirin and brown sugar in a small pot over medium heat until the sugar has dissolved. Add vegetables and simmer until reduced by half then strain.
