Serves 4
In the mash, we use Kewpie mayonnaise which is a popular Japanese mayo, made with rice vinegar. If you haven’t tried it yet, give it a go, you can get it from most supermarkets - it also comes in a soft squeezy bottle, perfect for travel.
Ingredients
- 4x 175-200g Salmon Fillets, skin on and bones removed
- 3 packets instant miso soup
- 2 Tbsp cooking oil
- 4 large agria potatoes
- 4 Tbsp kewpie mayonnaise
- 1-2 tsp wasabi
- 4 heads of bok choy, cleaned and halved lengthwise
- 1 tsp sesame oil
- salt and pepper
Method
- Spread miso paste over the salmon fillets, avoiding the skin side, and leave to marinate in refrigerator.
- Peel and chop potatoes and boil in salted water until soft. Drain, and mash, adding wasabi and kewpie mayo. Season with salt and pepper. Keep warm until ready to serve.
- Heat cooking oil on a medium heat, add salmon skin-side down and cook for approximately 4 minutes until skin is crispy. Turn salmon and cook for a further 1-2 minutes depending on thickness. Remove salmon from pan and rest. Your salmon should be medium and translucent when sliced.
- Turn heat to high and add sesame oil and ¼ cup water to pan.
- Cover and steam bok choy for 2 minutes until cooked. Season.
To serve
- Spoon mash onto plates topping with salmon and bok choy.
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