160 g salmon (fillet with skin on)
2.5 g honey
8 g + 1.6 g soy sauce
2.4 g garlic (minced)
2.4 g ginger (minced)
1.8 g sesame oil
2 g sesame seed
1.5 g distilled vinegar
27.5 g miso paste
210 g eggplant (cut to bite-size)
160 g carrot (cubed 2cm by 2cm)
1.8 g spring onions (garnish)
In a bowl, add garlic, ginger, sesame oil, sesame seeds, 1.6g soy sauce, vinegar and Miso paste.
Pre heat oven @ 180⁰C
Toss eggplant and carrots with the miso marinade.
Transfer only the carrots onto a lined tray and pop them in the oven for 8-10 mins, this is because carrots take a longer time to cook than the eggplant.
Remove tray from oven and add marinated eggplant onto tray.
Pop the tray back into oven for another 8-10 mins till the vegetables are slightly charred.
Remove and place onto your serving plate
Heat up a pan with oil.
Sear salmon skin side down for 6-8 min and turn over to finish.
Transfer to serving plate (with carrots & eggplant)
Garnish with spring onions and serve