Chilli Miso Salmon with Pickled Eschallots

The cold weather always brings about colds and flues. Being sick can be a let down. You feel terrible; physically and quite often feel terrible emotionally, being stuck at home while others get on with their days.

When I am sick I try to feed my body well. I always stock up on chicken soup and comfort foods. However when I feel that I am on the mend (and can cope with a quick trip to the shops) I like to indulge in food that is tasty, yet simple and clean.

Chilli is always and must as well as seafood.

This recipe for chilli miso salmon ticks the box, plus the pickled eschallots make the meal just the right thing to get you back on the road to recovery.

Ingredients
4 tablespoons your favourite chilli paste
3 tablespoons white miso paste
1 tablespoon sesame oil
4 x 150g salmon fillets, skin removed
4 eschallots, thinly sliced
1 long red chilli, sliced
¼ cup rice wine vinegar
3 tablespoons caster sugar

steamed rice to serve

Method
In a bowl mix together the chilli paste, miso and sesame oil. Rub over and salmon fillets and leave to marinate at room temperature for 10 - 15 minutes.

Preheat grill to medium high.

Place the sliced eschallots in a bowl.

Meanwhile in a small saucepan combine the sliced chilli, rice wine vinegar and sugar. Bring to a simmer, stirring to dissolve the sugar. Pour warm vinegar over the eschallots and leave to cool.

Place the salmon fillets on a tray lined with lightly oiled foil.

Place under the grill and cook for 2-3 minutes each side or until the surface is golden and slightly caramelised and the inside is just opaque.

Serve the salmon on a bed of rice topped with the pickled eschallots.

Serves 4
Bon Appetite.