for 4 person

Miso glaze

2 tsp	miso paste
2 tsp	soy sauce
2 tsp	balsamic vinegar
1 tsp	sesame oil
1 tsp	honey
500 g	salmon fillet (organic)

Spinach and mushrooms

200 g	baby spinach
1 tbsp	olive oil
¼ tsp	salt
	aluminium grill tray
1 tbsp	olive oil
1 tbsp	thyme, finely chopped
1 tbsp	sage, finely chopped
¼ tsp	salt
250 g	brown mushrooms

Salmon

1	cedar grilling plank, soaked in water for approx. 12 hrs., drained
1	garlic, halved crosswise
a little	olive oil

How it's done

Miso glaze

Mix the miso paste with all the other ingredients up to and including the honey. Coat the salmon with half of the glaze, cover and marinate in the fridge for approx. 2 hrs. Set aside the remainder of the glaze.

Spinach and mushrooms

Mix the spinach with the oil and salt, transfer to the grill tray. Mix the oil with the thyme, sage and salt, add the mushrooms and mix well.

Salmon

Place the salmon on the grilling plank. Brush the cut surface of the garlic with oil. Place the grilling plank with the salmon on the grill rack, place the garlic (cut side down) and the grill tray containing the spinach and mushrooms alongside.

To grill

Charcoal/gas/electric grill: Cover and grill the salmon, garlic, spinach and mushrooms over/on a low heat (approx. 150 °C, for approx. 10 mins.

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