PLEASE BE ADVISED THAT DUE TO ISSUES WITH PAYPAL INTEGRATION WE HAVE DISABLED THIS PAYMENT OPTION. PLEASE USE ONE OF THE OTHER METHODS AVAILABLE INCLUDING APPLE PAY. OUR APOLOGIES FOR ANY INCONVENIENCE.
PLEASE BE ADVISED THAT DUE TO ISSUES WITH PAYPAL INTEGRATION WE HAVE DISABLED THIS OPTION. PLEASE USE ONE OF THE OTHER METHODS AVAILABLE INCLUDING APPLE PAY.
2 tablespoons white miso paste (can be purchased from organic stores)
1 tablespoon organic maple syrup
2 tablespoons freshly squeezed orange juice
For the glaze: place the miso, maple syrup and orange juice in a small bowl and mix together.
Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat and cook the salmon, skin-side up, for 3–4 minutes. Turn and cook for a further 2–3 minutes or until golden and just pink in the centre. Spoon the glaze over the Akaroa salmon, turn to coat and remove from the heat.
Use the rest of the oil, fennel, mint, orange juice, salt and pepper in a large bowl and mix to combine. Divide between the plates with the salmon and sprinkle with the sesame seeds and serve with lime wedges or brown rice. Serves 4.