Miso Salmon with Sesame Red Cabbage

A tasty and flavorsome healthy nutrient packed dish

Servings: 2
Cooking / Baking Temperature: 48°C (120°F). 
Serving Temperature: 80.C
Cooking Time:  15 minutes
Prep Time: 1 hour
Total Time: 1 hour 15 minutes 

Ingredients
300 g salmon (two salmon fillets 150 g each)
2 tbsp white miso
2 tbsp rice wine vinegar
1 tbsp light soy sauce
1 tbsp honey
Sesame Cabbage
150 g cabbage, shredded.
1.5 tbsp sesame oil
1.5 tbsp rice wine vinegar
0.5 light soy sauce
0.5 tbsp honey
Extra
Sesame seeds
Coriander (Cilantro)
Spring onions (Scallions)

Instructions
Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
Place salmon in a plastic bag and pour marinate over it. Leave to marinate minimum 1 hour or overnight.
When you choose to cook the salmon, preheat the oven to 200°. Cook the salmon for 8-10 minutes, or until flakey.*
Take out and leave to rest for 5 minutes.
Sesame Cabbage
Combine sesame oil, rice wine vinegar, soy sauce and honey in a bowl. Whisk until combined. Pour over the shredded cabbage and mix.

Serve cabbage salad with salmon and sprinkle a few sesame seeds and fresh coriander before serving.