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Sesame salmon with miso aubergine & gingered greens

Dale Says....

Miso aubergine is great served cold too as a salad accompaniment.


One of my favourite discoveries whilst travelling through Japan was a small, traditional restaurant in the Kansai region. I was served dozens of little healthy dishes, one of which was aubergine cooked in miso. It was just heavenly. Now I have seen it sneak onto the menus of many trendy Asian fusion restaurants here in the UK.



  • 3 teaspoons soy sauce.
  • 3 teaspoons toasted sesame oil 2 teaspoons runny honey
  • 1 large salmon fillet
  • olive oil, for greasing and cooking
  • 1⁄2 aubergine, thinly sliced
  • 1 tablespoon miso paste
  • large handful shredded greens 1cm piece fresh ginger, peeled
  • and sliced into matchsticks 1 teaspoon sesame seeds


  • Put the soy sauce, sesame oil and honey in a bowl and mix well. Place the salmon fillet in the mixture and toss it over several times to ensure a good coating. Marinate for 2–3 hours, turning the salmon occasionally.
  • Preheat the oven to 180.
  • Lift the salmon out of the marinade and onto an oiled baking tray. Spoon most of the marinade over it, reserving a drizzle in the bowl. Bake in the over for 12–15 minutes (I like it a little pink still, but you could go up to 20 minutes if you prefer).
  • Sauté the aubergine slices in a little olive oil until soft. Add the miso paste and mix well.
  • Sauté the greens in a little olive oil until beginning to soften and wilt, then add the ginger and sauté until the greens are nice and soft.
  • Place the greens and aubergine side by side, lay the cooked salmon on top of the greens, then drizzle the reserved marinade over the salmon.

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