- 60ml/2¼fl oz sake
- 60ml/2¼fl oz mirin
- 4 tbsp white miso paste
- 3 tbsp caster sugar
- 4 x 150g/5¼oz salmon fillets
- 1 aubergine
- 8 baby aubergine
- 2cm/1in root ginger, peeled, thinly sliced
- 4 tbsp miso paste
- 2 tbsp caster sugar
- 2 tbsp mirin
- 1 tbsp soy sauce
- corinader cress
- red amaranth cress
- For the blackened salmon, stir together the sake, mirin, white miso paste and caster sugar in a shallow dish. Add the salmon to the mixture, cover and marinade in the fridge for 24 hours.
- Heat a medium griddle pan, wipe any excess marinade from the salmon and place on the griddle. Cook for three minutes on each side, or until cooked to your liking.
- For the miso aubergine, preheat the oven to 200C/400F/Gas 6.
- Bake the aubergine for 20 minutes, or until soft. Remove the aubergines and set aside. Cut the baby aubergines in half and place onto a baking tray. Using a sharp knife, score a criss cross pattern on the baby aubergines, place onto the baking tray and cook for 10 minutes.
- Meanwhile, warm the miso paste, sugar, mirin, soy sauce and ginger in a small pan over a low heat.
- Scoop out the aubergine flesh and place in a small food processor with two tablespoons of the miso mixture. Blend to a purée and set aside.
- Preheat the grill to hot. Spoon the leftover miso mixture over the baby aubergines and place under the grill for twominutes.
- Serve the aubergine purée topped with the griddled salmon and the baby aubergines on the side. Garnish with the coriander cress and red amaranth.