Plum and miso salmon with roasted spiced plums

A flavour-packed plum and miso marinade on your salmon adds a cool Yule spin on your fish dish. Pair with crisp pea salad and spiced roasted plums for a very merry and bright main!


1/4 cup white miso paste

1/4 cup plum sauce

1 1/2 Tbsp rice wine vinegar

1 Tbsp grated fresh ginger

2 cloves garlic, crushed

1.5kg side of salmon, pin-boned, skin on

Shichimi togarashi, black sesame seeds and snow pea sprouts, to serve


4 plums, halved, stones removed

2 star anise

1 cinnamon stick

1 Tbsp brown sugar

25g unsalted butter, finely chopped

Extra virgin olive oil, to drizzle

Sea-salt flakes and freshly ground black pepper, to season


200g snow peas, trimmed

200g sugar snap peas, trimmed

200g mixed salad leaves

1/3 cup roasted sesame dressing

1/3 cup Sunbeam Raw Cashews, roasted, half roughly chopped


  1. For Plums, preheat oven to 200°C fan-forced (220°C conventional). Put plums, cut-side up in a roasting pan. Top with star anise, cinnamon, sugar and butter.

    Drizzle with oil. Season. Roast for 15-20 minutes. Set aside covered with foil.

  2. Reduce temperature to 180°C fan-forced (200°C conventional). Line a large roasting tray with baking paper.
  3. Whisk miso, plum sauce, vinegar, ginger and garlic to combine. Put salmon, skin-side down on prepared tray. Spread with miso mixture. Bake for 10 minutes.

  4. Preheat oven grill to high. Remove salmon from oven. Tuck baking paper under salmon. Grill for 5 minutes until top of salmon has charred slightly.
  5. Meanwhile, for Salad, put peas in a heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain. Rinse under cold water. Transfer to a serving bowl. Toss with salad leaves and dressing, and top with cashews.
  6. Put salmon on a serving platter. Sprinkle with shichimi and sesame. Top with sprouts. Serve with plums and salad.

Leave a Comment