Miso marinated roasted salmon

I love this recipe. Deceptively simple, delightfully tasty and definitely one of the best and easiest ways of cooking a beautiful fillet of salmon.

Simply marinate your salmon fillets (pin bones removed) overnight in a marinade of shiro (white) miso, orange zest, grated ginger, grated garlic, soya sauce and equal parts of mirin and sake (brought to a boil to burn off the alcohol content and left to cool).

The next day, remove excess marinade (this can be strained and reduced on the stove for a delicious sauce, and roast the salmon under a hot grill in the middle section of the oven for 4 minutes. Bring the roasting tray to the top section in the final 2 minutes of cooking to get some caramelisation and colour to the fish.

I like to serve this simply on a bed of wakame (japanese seaweed) dressed in rice vinegar, mirin and soya sauce, with miso soup and steamed rice. The orange zest and ginger are a perfect match with the rich earthy miso and the fattiness of the salmon - so simple but oh so good.