Miso-Glazed Salmon with Crispy Rice

Ingredients

For 4 servings

• 680 g asparagus, trimmed
• 500 g salmon fillets
• 740 g cooked jasmine rice, chilled
• 400 g peas, thawed
• 125 g Greek yogurt
• 45 g white miso
• 42 g unsalted butter
• 30 g tamari
• 30 g rice vinegar
• 20 g maple syrup
• 15 g ginger, grated
• 2 piece garlic cloves, grated
• 1 piece lemon, zested and juiced
• 3 piece radishes, thinly sliced
• 50 g mint
• 50 g parsley
• 6 g black sesame seeds
• 2 piece scallions, sliced
• 42 g neutral oil
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Mix the miso, tamari, maple syrup, half the ginger, a garlic clove, a little vinegar and lemon into a glaze and coat the salmon; rest 15 minutes.

2. 2

   Blanch the peas, then blend with the yogurt, mint, parsley, lemon zest, remaining ginger and a little oil into a smooth crème.

3. 3

   Char the asparagus in a hot pan until bright and tender.

4. 4

   Break up the chilled rice and fry in oil and butter, pressing, until crisp; season.

5. 5

   Pan-sear the salmon, then baste with butter and the remaining garlic until just cooked.

6. 6

   Spoon the pea crème onto plates, add the crispy rice and salmon, and finish with asparagus, radish, scallion and sesame.