Steamed Salmon with Nori Potatoes & Dark Soy and Mirin Sauce

Destination: Japan. The nori and sesame go through the potatoes for the last ten minutes of roasting only, so they toast against the hot tray rather than steaming into the potato.

Serves 2 · 25 mins + prep

In your box

• 2 salmon fillets
• 1 ATLAS dark soy & mirin sauce tub
• 2 desiree potatoes
• 1 broccolini bunch
• 1 nori & sesame sachet
• 1 spring onion bunch*

*Spring onion may be split across other dishes - please read each recipe carefully.

From your pantry

Cooking oil, salt

Method

1. Prepare the ingredients. Always read the recipe in full before you begin. Preheat the oven to 200°C. Cut the potato into bite-sized pieces. Thinly slice 1 spring onion* per 2 people. Get the sauce out of the fridge to come to room temperature - warm it slightly over low heat or in the microwave if you like.

2. Roast the potato. Toss the potato in a drizzle of oil and a pinch of salt. Arrange on a lined baking tray and roast for 20-25 minutes or until golden brown and cooked through, tossing halfway. Halfway through cooking, add the sesame and nori and return to the oven for the final 10 minutes.

3. Cook the salmon. Heat a splash of oil in a frying pan over medium heat. Add the salmon, skin side down, with a weight on top such as a plate. Cook for 5 minutes or until the skin releases from the pan. Remove the weight, gently flip the fish and continue cooking on the other side for about 2 minutes or until almost cooked through. Set aside to rest briefly and reserve the frying pan.

4. Cook the broccolini. Return the pan to a medium-high heat, add the broccolini and sauté for 2-3 minutes or until vibrant and a little charred.

To serve

Divide the sesame and nori potatoes between serving plates. Serve with the salmon and broccolini, sprinkle with spring onion and serve with the soy and mirin dressing.

Chef's tips

• The soy and mirin dressing contains soy, which can be salty. Taste it before adding and season to your preference.
• Wanna wing it? Oven-bake or steam the salmon instead of pan-frying, roast the potatoes in an air fryer, crush or cut them smaller for a crispier result, or add extra leafy greens.

Allergens: wheat, gluten, sesame, onion, fish, soy.

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Japan Cuisine Box, delivered 19th-21st September - order by Tuesday midnight →