Miso Orange Salmon with Fennel Salad
2 t olive oil
4 X 180g boneless salmon fillets
2 bulbs baby fennel, thinly sliced
¼ C mint leaves
1 T orange juice
2 t extra virgin olive oil
Salt and pepper
Black sesames seeds and lime wedges to serve
Miso Orange Glaze
2 T miso paste
1 ½ T honey
2 T orange juice
- Preheat oven to 200⁰
- To make the miso and orange glaze, place the miso, maple syrup and orange juice in a small bowl and whisk to combine. Set aside.
- Heat the oil in a large non-stick frying pan over medium-high heat and cook the salmon, skin-side down for 4-5 minutes or until the skin is crispy. Transfer to an ovenproof tray and spoon the glaze over the salmon. Place in the oven for 4-5 minutes or until cooked to your liking.
- Place the extra virgin olive oil, fennel, mint, orange juice, salt and pepper in a large bowl and mix to combine. Divide between plates with the salmon, sprinkle with the sesame seeds and serve with lime wedges.
Recipe adapted from donnahay.com.au.