Ingredients for 2 people

  • 200 g fresh salmon
  • 1 1/2  Tsp brown (or white) miso
  • 2 Tsp honey
  • 2 Tsp mirin
  • 1 Tsp light soy sauce
  • 1 Tsp rice vinegar
  • 1 baby bok choy
  • 3 brown champignons mushrooms
  • 5 shitake mushrooms
  • 1 spring onion
  • black sesame seeds

combine miso, honey, mirin, vinegar and soy sauce in a bowl and whisk to obtain a smooth paste.

preheat the oven to 220°C

cut baby bok choy in half, slice mushrooms and place everything on the first half a large piece of greaseproof paper. pour 2 tablespoons of miso marinade over it, place the salmon on top and pour two more tablespoons all over. 

fold the paper over the salmon and close it on every side. 

leave in the oven for 8 to 10 minutes.

sprinkle some sesame seeds and spring onions on top of it and serve with an avocado-wasabi puree

for the avocado-wasabi puree

  • 1 avocado
  • 1/2 lime
  • wasabi (as much as you can handle)

remove stone from avocado and mix together with the lime juice and the wasabi to obtain a smooth, silky puree.

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