Miso Salmon with Charred Onion Tahini

Ingredients

For 2 servings

• 1 piece onion, in wedges
• 300 g salmon fillets
• 82 g Greek yogurt
• 40 g tahini
• 23 g white miso
• 1 piece cucumber, thinly sliced
• 8 piece cherries, halved
• 2 piece scallions, sliced
• 30 g mint, torn
• 30 g dill, chopped
• 1 piece lemon, zested and juiced
• 15 g rice vinegar
• 6 g honey
• 6 g soy sauce
• 1.5 g Aleppo pepper
• 3 g black sesame seeds
• 28 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Mix the miso, a little honey, soy sauce, lemon and oil and rub over the salmon.

2. 2

   Heat the oven to 220°C. Roast the onion wedges with oil and seasoning for 12 minutes.

3. 3

   Whisk the yogurt, tahini, lemon and a little water into a spoonable sauce.

4. 4

   Toss the cucumber, cherries, scallions, mint, dill, rice vinegar, honey and Aleppo pepper into a salad.

5. 5

   Add the salmon to the tray and roast 8–10 minutes more, until just cooked and the onions are charred.

6. 6

   Spread the tahini sauce on plates, nestle in the onions and salmon, and top with the cherry-cucumber salad and sesame.