Quick Miso Salmon with Pak Choy & Peas

reheat the oven to 230C gas 8.

Place the soy sauce, vinegar, mirin, miso paste, sesame oil, sugar, garlic and spring onions into a saucepan, mix well, and then bring to a boil.

Turn down the heat and boil the sauce until you have about roughly half the original volume.

Remove from the heat.

Place the salmon into a small oven-proof frying pan.

Spoon over roughly a third of the sauce and pop into the hot oven or grill.

Cook for 2-3 minutes, then re-coat with a little sauce and cook for a further 2-3 minutes or until half cooked. Keep re-coating to get a nice colour.

Do not overcook.

Remove from the oven, cover with foil and leave to rest.

In a large pan or wok, heat 2 tbsp any oil.

Add the green beans and sauté over a high heat for 1 minute. Add the Pak Choy and a dash of water, cover and steam for 1 minute roughly.

Continue to cook over a high heat to drive off all the water, then add the spinach and peas and warm through.

Serve the vegetables in deep bowls and top with the rested salmon fillets.

Spoon over a little of the reserved sauce.

Serve with sticky rice and the rest of the sauce as a dip.