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Miso Baked Salmon with Glazed Eggplant Salad


1kg skinless, boneless salmon fillet

1 large eggplant, cut into 2cm cubes

2 t fine salt

120g miso paste

1 ½ T marmalade

1 ½ T basil leaves, chopped

1/3 C extra virgin olive oil

1 C orange juice

½ C red wine vinegar

2 T brown sugar

1 T soy sauce

400g tin chickpeas, drained and rinsed

200g cherry tomatoes, halved

1 C mixed herbs (e.g. flat leaf parsley, mint, basil, rocket) plus extra to serve



  1. Place eggplant in a colander over a bowl, sprinkle with salt and leave for 20 minutes. Rinse under cold water then pat dry with a paper towel. 
  2. Lightly grease a large baking tray and place the salmon on the tray, then preheat the oven to 200⁰ Combine miso, marmalade and basil in a bowl, then spread over the salmon.  Bake for 15-20 minutes until medium-rare or cooked to your liking.  Loosely cover with foil to keep warm and leave to rest.
  3. Heat oil until medium hot in a frypan. Fry eggplant in two batches for 4 minutes each until browned and tender.  Transfer eggplant with a slotted spoon to a plate lined with paper towel.  Add the orange juice, vinegar, sugar and soy sauce to the frypan and boil until thick and syrupy.  Return eggplant to the pan and toss to coat.  Gently stir in chickpeas, tomatoes and herbs.  Season and cool slightly.
  4. Place salmon on a large platter and top with eggplant mixture. Scatter with extra herbs and drizzle with a little more olive oil.


Serves 6

Recipe adapted from


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