Pak Choi, Garlic Potatoes and Miso Salmon

Ingredients

• 4 x 120g pieces of salmon, skin on

For the marinade

• 2 tablespoons miso paste
• 2 tablespoons honey
• 2 tablespoons soy sauce

For the garlic potatoes

• 1.5 kg Rooster potatoes, peeled and cubed
• 2 tablespoons rapeseed oil
• 2 garlic cloves, crushed
• Sea salt and freshly milled black pepper

To serve

• 1 teaspoon oil
• 4 heads Pak Choi, cut in half

Method

Preheat an oven to 200°C/ (180°C Fan) / Gas mark 6

For the marinade.

Mix miso paste, honey and soy sauce in a large bowl. Add the salmon and coat well. Marinate for 10 - 15 minutes.

For the garlic potatoes

1. Mix cubed potatoes, rapeseed oil, garlic, salt and pepper, and arrange onto a baking tray - roast in a hot oven for 15 - 20 minutes until crisp.
2. Transfer the salmon into a roasting dish, spoon the excess marinade over the fish and roast in a hot oven for 10 minutes. Alternatively, pan-fry for 5 minutes on each side.

To serve

1. Heat oil in a frying pan and stir fry the Pak Choi for 2 - 3 minutes.
2. Arrange Pak Choi, garlic potatoes and salmon onto warm plates. Drizzle cooking juices over the top of the salmon and serve.