Infuse delicious Asian flavours with this sweet-salty miso glazed salmon with roasted aubergine. This rich and meaty fish is perfect for a fuss-free midweek main.
Preheat the oven to gas 6, 200°C, fan 180°C.
Score a deep diamond pattern in the aubergine flesh, but don’t pierce the skin. Brush with the oil and season to taste. Transfer to a baking tray and cook for 20 minutes, or until softened.
Meanwhile, combine the miso paste, mirin, lemon juice and sugar in a small bowl. Put the salmon in a larger bowl and cover with 3 tbsp of the mixture. Turn to coat and leave to marinate.
Preheat the grill to medium. Arrange the aubergines and salmon, skin-side down, on a baking tray lined with kitchen foil. Brush both with a thin layer of the remaining miso mixture and scatter over the chilli.
Grill for 7 minutes, or until the aubergines are crisp at the edges and the fish is cooked through. Serve on a bed of rocket leaves.
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