From The Straits Times    |

PHOTOGRAPHY: CAROLINE CHIA

Serves 4
INGREDIENTS
1 orange
100g awase miso
100g honey
500-600g salmon, skin-on, boneless
2 tsp cooking oil
1 Tbs toasted black sesame seeds
2-3 stalks scallions, sliced

METHOD
1 The night before serving, make the marinade: Zest the orange, then juice it. Pour zest and juice into a small mixing bowl. Add the miso and honey. Whisk until all the ingredients are well-incorporated. Set aside.
2 Wash the salmon under running water and pat dry with paper towels. Run your index finger down the thicker side of the fillet to feel for pin bones. Pull them out with tweezers or your fingers.
3 Pour the marinade into a resealable plastic bag, then place the salmon in it. Use your fingers to coat the fish with the marinade. Seal the bag and marinate in the fridge overnight.
4 Remove the salmon from the fridge 30 minutes before cooking. Preheat an oven to 200 deg C. Line a large baking tray with baking paper or foil. Brush the oil over the paper or foil.
5 Place the salmon, skin side down, on the tray and cook in the oven for 10 minutes. I used a whole fillet weighing 550g from a 2kg salmon, but the rule of thumb is to cook the salmon for about five minutes for every 1cm of thickness.
6 While the salmon is cooking, strain the leftover marinade into a small saucepan and bring to a boil over medium-high heat, stirring constantly until it becomes a thickish paste.
7 Remove the salmon from the oven after 10 minutes. Spoon some of the thickened marinade over the fish and return to the oven for five more minutes, or 10 if you want the middle fully cooked.
8 Transfer the fish onto a serving platter. Sprinkle the sesame seeds and scallions over the fish. Serve immediately.

This article was originally published in Sunday Life! on 5 July 2015.