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Ingredients

4 tablespoons white miso paste*
2 tablespoons honey
4 small (100g) skinless salmon fillets
2 tablespoons rice vinegar*
1 tablespoon peanut oil
100g snow peas, blanched
150g snow pea sprouts, trimmed
12 chargrilled eggplant slices, halved
1 tablespoon toasted sesame seeds

Method

Step 1 Mix together half the miso paste and half the honey and brush over fish.
Step 2 Preheat a lightly oiled chargrill or barbecue to medium-high and cook salmon for 2 minutes each side until just cooked.
Step 3 Meanwhile, mix the remaining miso paste and honey with vinegar and oil.
Step 4 Combine the vegetables in a bowl and toss with dressing. Flake salmon and toss through the salad. Divide between bowls and top with sesame seeds.

Miso salmon with eggplant

How to make Miso salmon with eggplant

Ingredients

Method