The finished recipe. Miso Salmon with Brown Rice and Pak ChoiIngredients 1 to 6. 150 g Salmon fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 120 g Cooked brown rice (Cooked weight.). 150 g Pak choi. 80 g Sugar snap peas. 50 g Radishes. 20 g Spring onionIngredients 7 to 11. 1 tbsp, about 18 g White miso paste. 1 tsp, about 4 g Toasted sesame oil. 5 g Sesame seeds. A tablespoon Rice vinegar. A thumb, grated Fresh gingerStep 1. Loosen the miso with a splash of water. Smear half of it over the salmon, set the fish skin side down on foil on a tray and grill on the middle shelf for eight to ten minutes, until the edges caramelise and the flesh flakes.Step 2. Halve the pak choi lengthways and drop it with the sugar snaps into boiling water for ninety seconds, then drain and cool under the tap.Step 3. Whisk the rest of the miso with the vinegar, sesame oil and ginger.Step 4. Toss the warm rice, greens and sliced radish in the dressing, flake the salmon over and finish with the spring onion and sesame seeds.
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