Miso Salmon with Asparagus
This meal was cooked on a Himalayan Crystal Salt Slab which distributes heat evenly and imparts a wonderful flavour to the food. There are many things you can cook on your slab, the key is to cook something that does not require a long cooking time. We chose to try out a delicious miso salmon recipe.
- 2 pieces fresh salmon cut into slices of around 4cm
- 1 teaspoon miso paste
- 8 stalks fresh asparagus, with the woody stems trimmed off
- 1 lemon, cut into slices
- Handful coriander
- ½ red onion, thinly sliced
- Olive oil
- ½ baby cabbage, thinly sliced
- Serve with 1 teaspoon of miso melted together with 1 tablespoon butter.
Spread the miso paste on the skinless side of the salmon and set aside to infuse. Make a salad using the red onion steeped in a little olive oil, the cabbage and coriander leaves. Heat the salt block until sizzling and place the salmon skin side down on the block. When you can see the salmon has changed colour about halfway up, turn over and cook the other side. Do not overcook. Place the asparagus on the block with the salmon and char until cooked but still crunchy. Place the lemon slices next to the block on a hot grill and cook until charred. Pour the miso butter over the fish and serve with the salad. Serves 2