Miso glazed Sockeye Salmon, crunchy sugar snap peas and radish salad

Serves: 2

Cooking Time: 35mins

Method

Ingredients

Cook the rice according to the packet instructions. Heat the grill to high. Combine the sugar snap peas with the sliced radish and 1 tsp of the mirin.
Mix together the miso paste, honey, soy sauce, sesame oil and the remaining mirin in a small bowl. Use a pastry brush to spread half of this mixture over the salmon, then transfer the fish to a greased baking tray and grill for 5-6 mins until just cooked through.
Meanwhile, heat up a little olive oil in a frying pan and cook the mushrooms over a high heat for 4-5 minutes. Then stir in the remaining miso mixture, tossing to combine. Remove from the heat.
Serve the salmon on a bed of rice with the mushrooms, sugar snap peas and radish on the side. Finally, sprinkle over the sesame seeds and sliced spring onions.