Miso Butter Salmon with Greens

Miso and butter together do something neither does alone. The miso brings salt and depth, the butter carries it, and under a hot grill the sugars catch just enough to go sticky at the edges. Watch it closely at the end because that line between caramelised and burnt is thin.

1. 1

   Heat the grill to high and line a tray with foil. Mash the miso, butter and mirin together into a smooth paste.

   For this step

   • 2 tbsp white miso paste
   • 2 tbsp (28 g) unsalted butter
   • 1 tbsp mirin
2. 2

   Pat the salmon dry, sit it skin side down on the tray and spread the miso butter thickly over the top of each fillet.

   For this step

   • 2 × 150 g (300 g) salmon fillets
   • 2 tbsp white miso paste
   • 2 tbsp (28 g) unsalted butter
3. 3

   Toss the broccoli with the oil and a pinch of salt and scatter it around the fish.

   For this step

   • 200 g tenderstem broccoli
4. 4

   Grill for 8 to 10 minutes. The topping should be bubbling and dark gold in patches and the salmon should flake when you press it.

   For this step

   • 2 × 150 g (300 g) salmon fillets
5. 5

   Scatter over the sesame seeds and serve with rice or just as it is.

   For this step

   • 1 tsp sesame seeds

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