- 5 tablespoons sesame seeds, lightly toasted
- 70 g (1/4 cup) white miso
- 1 tablespoon sake
- 1 tablespoon mirin
- 1 tablespoon sugar
- 60 ml (1/4 cup) dashi stock
- 1 large eggplant (aubergine), cut into 1 cm (1/2 inch) rounds
- 2 garlic cloves, crushed
- 60 ml (1/4 cup) olive oil
- 2 teaspoons dark soy sauce
- 60 ml (1/4 cup) dashi stock, extra
- 1 teaspoon sugar, extra
- 1 teaspoon grated fresh ginger
- 150 g (5 1/2 oz) snowpea (mangetout) shoots
- 400 g (14 oz) daikon, julienned
- 4 salmon fillets, skin removed
1. To make the miso glaze, put the sesame seeds in a spice grinder or mortar and pestle and grind until they have a rough, flaky texture. Whisk the miso, sake, mirin, sugar and dashi stock together until smooth and stir in half of the crushed sesame seeds.
2. Put the eggplant rounds in a large bowl with the combined garlic and oil, season them well and toss until the rounds are well coated.
3. To make the dressing, whisk together the soy sauce, extra dashi and sugar, ginger and remaining crushed sesame seeds. Put the snowpea shoots and daikon in a large bowl, add the soy dressing and toss until well combined. Cover and refrigerate until needed.
4. Heat a barbecue to medium-high direct heat. Chargrill the eggplant for 3-4 minutes on each side, or until it has softened, then allow it to cool slightly and cut it into quarters. Brush both sides of each salmon fillet with the miso glaze and cook them on the flat plate for 2 minutes each side, or until they are almost cooked through, brushing with the glaze while they are cooking. Flake the fillets with a fork and toss them through the salad with the eggplant. Season and serve.
- Main Ingredients - Fish, Eggplant
- Course - Side Dish
- Occasion - Family meals