Ingredients
For the salmon marinade:
- 300g Mt Cook Salmon
- 1 tbsp olive oil
- 1 tbsp miso paste
- 1 tbsp mirin
- 1 tbsp dashi powder
- 1 tbsp soy sauce
- 2 tbsp honey
For the orzo:
- 2 tbsp olive oil
- 200g mixed mushrooms (shiitake, shimeji, oyster)
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 250g orzo pasta
- 400ml chicken broth
- 1 tsp dashi powder
- 1 tsp soy sauce
- 1 tbsp miso paste
- Juice of ½ a lemon
- Scallions, finely sliced (for garnish)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
-
In a bowl, whisk together olive oil, miso, mirin, dashi, soy sauce, and honey.
Pour the marinade over the salmon and refrigerate for at least 1 hour, or overnight for deeper flavor. - Preheat your broiler (or oven grill to 220°C).
- Place the marinated salmon on a lined tray and broil for 8–10 minutes, or until cooked through and the edges are slightly charred and caramelized.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the mushrooms and cook undisturbed for 5–6 minutes to get a nice sear, then stir and continue cooking until golden and tender (about 10 minutes total).
- Season with salt, remove from pan, and set aside.
- In the same skillet, reduce heat to medium and add the chopped shallot and garlic. Sauté until translucent and fragrant, about 2–3 minutes.
- Stir in the orzo and toast for 1–2 minutes to enhance its nutty flavor.