- Preheat the over to 200°C (fan forced). Line a baking tray with baking paper.
- For the roast potatoes, cut the unpeeled potatoes into quarters or thumb sized chunks. Place in a saucepan of cold water and bring to the boil, then cook for 10-15 minutes until amost tender. Drain and shake to rough them up a bit, then spread over the prepared tray and roast for 10 minutes without any oil.
- Remove the tray from the oven, drizzle the potatoes with oil, rosemary and salt, then toss to coat. Spread over the oven tray again and roast for a further 20-30 minutes or until crisp and golden.
- Meanwhile, pat the salmon fillets dry with paper towel and score the skin with a sharp knife.
- Combine the miso, mirin, soy sauce, sesame oil, and salt in a shallow dish. Add the salmon and turn to coat in the marinade, then set aside for 15 minutes to marinate.
- When the potatoes are almost ready, remove the salmon from the marinade and pat dry. Heat the oil in a large frying pan over medium heat, add the fish skin side down, and press with an egg flip to ensure the skin has maximum contact with the pan to prevent it from curling up. If the pan gets too hot the skin will burn before the flesh is cooked, so keep it at medium heat.
- Keep the skin side down for 90 percent of the cooking time, basting regularly with the pan juices. As the fillets cook, the sides will change from orange to pink. Cook for 2-3 minutes until the pink reaches three-quarters of the way up the side, then add the butter and flip the fillets over. Cook this for another 30 seconds, basting with the butter, then remove from the heat.
- Divide the salmon and roast potatoes across the plates, garnish with micro herbs, if using then serve with a crisp salad.

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Dr Chris Brown’s Miso Salmon recipe

Ingredients

What to do

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