4 salmon fillets approx 100 grams each
2 bokchoy, blanched
2 tbsp. white miso paste
1 tbsp. honey
2 tbsp. tahini
½ tbsp. rice vinegar
½ tbsp. mirin
Grated daikon with sesame seeds as a side
Preheat the oven to 180C.
In a bowl, mix together all the ingredients for the miso marinade.
Place each salmon fillet skin down on separate pieces of foil.
Brush on a generous amount of the miso marinade.
Place a blanched bok choy on top of each salmon fillet. Top with another spoonful of marinade.
Lightly fold and roll the foil into parcels.
Transfer onto a baking tray and cook for 10 – 15 minutes.
Serve with grated daikon and sesame seed salad.