- Slice the spring onion in half, keeping it whole and chop the ginger into matchsticks. Combine the marinade ingredients in a small bowl.
- Use a heat proof pan, because you are going to pop it in the oven to finish it off. Get the pan to a smoking hot heat and add the oil. Place the salmon into the pan skin side down. It will crisp up in the first minute, then turn it down to a medium heat so the skin doesn’t burn.
- Cook the salmon half way through, before you pour out the excess oil, place the spring onions either side, and add the ginger around the edges.
- Then bring the pan up to a high heat again and add the marinade, saving a little back to finish it off. Let it bubble up. Make sure the salmon is covered in sauce and then pop it in the oven, under the grill, at 230°C, for 3 minutes. To finish it off, pour the rest of the glaze over the salmon before plating up.
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½ thumb sized piece ginger
2 spring onions
2 fillets salmon, skin on
The Marinade / Glaze:
2 tbsp white miso
1 ½ tbsp honey
1 tbsp light soy sauce
½ tbsp dark soy sauce
3 tbsp sake
Allergens highlighted in bold.