INGREDIENTS

• ginger

• 2 heads broccoli

• 2 zucchini

• 1 spring onion

• 40g miso paste

• 40ml mirin

• 2 x 2 salmon fillets

• 10ml sesame oil

• 10g toasted sesame seeds

METHOD

Prep ingredients

Read through the recipe. Heat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Peel and finely grate the ginger. Trim the broccoli stems, halve lengthwise and thickly slice. Cut the broccoli heads into small florets. Halve the zucchini lengthwise, then thinly slice on an angle. Thinly slice the spring onion on an angle.

Marinate salmon

Put the miso and mirin in a shallow dish and stir to combine. Add the salmon, flesh-side down, to coat the flesh only.

Make ginger mixture

Put the ginger, sesame oil, 2 tbs soy sauce, 2 tsp white vinegar and 2 tsp honey in a bowl and whisk to combine.

Roast vegetables

Put the broccoli on the lined trays, drizzle with the ginger soy mixture and toss to coat. Season with pepper and roast for 5-6 mins until beginning to char. Add the zucchini to the trays with the broccoli. Roast for a further 5 mins or until the vegetables are tender.

Cook salmon

Meanwhile, heat 1 tbs olive oil in a medium frypan over high heat. Remove the salmon from the marinade, reserving the marinade. Cook the salmon, skin-side down, for 3 mins or until the skin is crisp and golden. Reduce the heat to medium-high, turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking. Remove from the pan.

Get ready to serve

Reduce the heat to medium. Add the reserved marinade to the frypan and bring to a simmer. Cook, stirring, for 30 secs. Divide the vegetables and salmon among plates. Drizzle the salmon with the sauce. Scatter with the spring onion and sesame seeds to serve.