for 4 people

Marinade

3 tbsp	miso paste
3 tbsp	soy sauce
3 tbsp	mirin (rice wine)
2 tbsp	sesame oil
400 g	oyster mushrooms, torn into pieces

Charcoal/gas/electric grill

4	pieces of salmon (organic) (approx. 130 g each)

Salad

400 g	celery, thinly sliced on the diagonal
250 g	wakame salad
1	organic lime, use a little grated zest and all of the juice

How it's done

Marinade

Mix the miso, soya sauce, mirin and oil in a bowl. Place the mushrooms in a grill tray. Add 4 tbsp of marinade, mix, set aside the remainder of the marinade.

Charcoal/gas/electric grill

With the lid down, grill the mushrooms over/on a medium heat (approx. 200 °C) for approx. 15 mins., turning occasionally. Place the fish on the grill tray, brush with 4 tbsp of the reserved marinade, grill for approx. 5 mins. on both sides.

Salad

Place the celery, wakame salad, lime zest and lime juice in a bowl, mix, and arrange on plates. Brush the salmon with the remainder of the marinade, arrange on the salad along with the mushrooms.

Show complete recipe