Ginger Chilli Miso Salmon

180g fresh Norwegian salmon

10g white miso

10g chopped red chilli

30g peeled and chopped ginger

30ml white wine

1 baby pak choi

30g breyani mix

100ml white wine vinegar

150 carrots, peeled into ribbons

30g white sugar

30ml kikoman low sodium soya sauce

Season the salmon skin on with salt and pepper. Blend the chilli, soya sauce, ginger and miso paste together.

Sear the salmon on medium heat, skin side down first. Turn over and never flip the fish again. Add the white wine to the pan. Now add the miso mixture.

Cook until the sauce is thick and has coated the salmon. Remove from the heat, drain and serve.

For the pak choi, heat some oil on a medium heat. Place pack choi directly into the pan. Add a small amount of butter. Season to taste and remove from the heat immediately.

For the pickled carrots, heat the vinegar, sugar, breyani mix and 250ml water in a pot and bring them to a boil. Simmer for 10 minutes.

Place the carrots in to the hot liquid and allow to pickle for no less than one hour.

The pickle can be kept for a month in the fridge.

Makes 1 portion.