Salmon with Miso Glazed Aubergine Salad

Salmon with Miso Glazed Aubergine Salad

  • 30 mins
  • Medium
  • Sides
  • 2 Servings

Ingredients

  • 2 Salmon fillets
  • 1 small aubergine
  • 1 tbsp vegetable oil
  • 1 tbsp Yutaka Miso Paste
  • 1 tbsp Yutaka soy sauce
  • 1 tbsp honey
  • 1 garlic clove, minced
  • 1 handful flat-leaf parsley, leaves
  • 1 cup cherry tomatoes , halved
  • 1 can cooked chickpeas
  • Salt and pepper, to taste

Directions

  1. Preheat the oven to 200°C (400°F). Slice the aubergine into rounds. Season the salmon fillets with salt and pepper.
  2. In a small bowl, mix the miso paste, soy sauce, honey, and minced garlic until smooth.
  3. Arrange the aubergine slices on a baking sheet, brush with vegetable oil, and season with salt and pepper. Bake for 10 minutes, then remove from the oven and brush each slice with the miso glaze. Bake for an additional 5-7 minutes until the aubergine is tender and caramelised.
  4. Meanwhile, toss the cherry tomatoes and chickpeas in a little olive oil, salt, and pepper. Add them to the oven on a separate baking sheet during the last 10 minutes of baking, roasting them alongside the aubergine.
  5. Place the salmon fillets on a separate baking sheet lined with parchment paper. Brush the top of each fillet with the remaining miso glaze. Bake in the oven for 12-15 minutes unitl the salmon is cooked through and flaky.
  6. Roughly chop the flat-leaf parsley. In a serving dish, arrange the baked aubergine slices and roasted cherry tomatoes and chickpeas. Top with fresh herbs.
  7. Serve the baked salmon fillets alongside the mis-glazed aubergine, chickpea, and cherry tomato salad.

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