MISO GLAZED SALMON ON VEGETABLES
3-4 X 150g fresh salmon fillets, with skin on
2 tbs yellow miso paste
¼ cup maple syrup
2 tbs Dijon mustard
6 tbs olive oil
2 tsp soya sauce
juice of 2 limes
salt and pepper
200g fresh green asparagus spears or thin green beans
125g mushrooms, sliced
Whisk all the ingredients for the miso sauce in a bowl.
Place the salmon fillets flesh side down in the sauce to marinate them for about 10 minutes.
Using a paper or silicone liner, place the asparagus on the bottom of the liner. Top with the sliced mushrooms. Season with a little salt and pepper.
Remove the salmon from the sauce. Place flesh side up on top of the vegetables and brush some of the sauce on the salmon fillet.
Place in the air fryer on 200°C for approximately 8 minutes or until you can pierce through the salmon easily. Pour the remaining sauce over the salmon for the last 2 minutes of cooking time and rest for a few minutes before serving. Serve on the bed of vegetables and sprinkle with sesame seeds.
NOTE: Vegetables under the fish are optional