Japanese flavours offer a wonderful delicate flavour to food. This dish uses a miso glaze which elevates a humble piece of salmon to a dish you would be happy to get in a restaurant. We used the same glaze on aubergines to create Nasu Dengaku.
Miso Salmon and Nasu Dengaku
Add the mirin, sake, sugar and miso to a pan and cook over medium heat for 5 minutes until all the sugar is dissolved and the marinade starts to bubble. Leave to cool.
Prepare the salmon and aubergine
Slice the aubergines in half. Score the aubergine diagonally with a knife to create diamond-shaped cuts. Be careful not to pierce the skin all the way through. Put a tbsp of oil on each aubergine half, making sure to work the oil into the flesh. This will help it to cook more evenly.
Once the marinade has cooled, coat the salmon portions lightly in the marinade and place them on a baking tray.
Place the aubergines on a separate baking tray and, using a brush, lightly coat the flesh side up of the aubergines.
Place the salmon and the aubergine in a hot Charlie Oven at around 220°C. Place the salmon on the top cooking rack with the aubergines closer to the flame. Cook for 10 minutes. Then move the aubergines from their baking tray directly onto the cooking racks, coat them with the marinade and top with sesame seeds. Cook for 10 minutes. Serve with rice, and the rest of the marinade is heated through again as a sauce.