Serves 4 as a main course.

Ingredients §

• 4 x 150g Ora King Salmon fillets, skin off & bloodline removed

Marinade §

• 100g shiro (white) miso
• 50g mirin
• 50g sake
• 25g sugar

Sesame Spinach §

• 1/2 cup sesame seeds, roasted
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp white soy
• 1 tsp sugar
• 1 tsp ginger, microplaned
• 500g baby spinach, blanched, refreshed and squeezed of excess water

Quick Cucumber Pickles §

• 300g Lebanese cucumber, sliced at 4mm thick on a mandolin
• 10g ginger, finely julienned
• 5g sea salt

Method §

1. In a bowl, whisk together the marinade ingredients until mixed.
2. Rub all sides of the salmon fillets with the marinade then place into a Ziploc bag or dish then cover and place into the fridge to marinate for 2 hours or overnight.
3. For the sesame dressing: Using a small food processor or stick blender blitz all of the ingredients together then reserve until needed.
4. For the cucumber pickles: Place the cucumber slices into a bowl then add the ginger and salt then massage the cucumber and rub in well. Cover and press down well and then let sit for 2 hours or overnight.
5. To cook the salmon: Preheat the oven to 220°C with the fan on. Place the salmon fillets on a tray lined with baking paper and then allow to come to room temperature for 15 minutes as this will allow for more even cooking. Place the salmon into the oven and cook for 6-8 minutes or until just done. The edges of the fish should begin to caramelise, but the inside of the fish should still be medium.
6. To serve: Mix the spinach with enough of the dressing to coat well. Place the salmon on one side of the plate then place a nice mound of the spinach next to it and then a small amount of well drained pickles next to the spinach and enjoy.

Notes §

• Handwritten annotations on the class sheet: choose a fattier cut of salmon; oven possibly 240°C (written over the printed 220°C); keep leftover sesame dressing; on cucumber slicing — consider a roll cut, look up; note on miso ages (white / red / barley / black types).