Miso salmon with courgette and radish salad

Adapted from Madeleine Shaw

Ingredients

• 2 tbsp sesame seeds

• 1 tbsp sweet miso paste

• 1/2 tsp soy sauce (or tamari)

• 2 cloves garlic, crushed

• 2 x 150g salmon fillets

• Fresh coriander, finely chopped

• 1 courgette, sliced in ribbons

• 50g radishes, finely sliced

Dressing

• 1 tbsp freshly grated ginger

• 1 tbsp sesame oil

• Juice 1 lime

Directions

1. Heat over 180c
   

2. Place a small, dry frying pan over medium high heat and toast sesame seeds for a few minutes, shaking regularly to prevent burning, tip onto plate and leave to cool.
   

3. Mix miso paste with soy sauce or tamari and garlic, rub into salmon. Place fish on a baking tray and roast for 10-12 minutes.
   

4. Make dressing by mixing all ingredients and set aside.
   

5. Mix coriander and radishes in large bowl. Pour over the dressing and massage into vegetables. 
   

6. Serve with miso salmon, and sesame seeds scattered on top.