Wednesday evenings have this wonderful potential to transform the middle of the week into something special - especially ...

Step 1 Pat the salmon dry with a paper towel and cut it into 1-inch thick slices. Place the slices into a ziplock bag. Step 2 In a small bowl, combine miso, Japanese sake, soy sauce, and sweetener.

Add the salmon fillets and turn them over in the marinade so they’re well coated, then leave them to marinate, skin-side up, while the preheats to 200C/180C Fan/Gas 6. Cook the jasmine rice as ...

In a large, shallow glass or ceramic dish, pour the miso marinade over the salmon fillets and turn to coat completely. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to ...

2 salmon fillets (300–400g total), skin on Salt flakes, for salting 250g white miso 1½ tbsp cooking rice wine or sake 2 tsp soy sauce 1½ tbsp mirin 2 tsp brown sugar (or honey) Steamed white rice, to ...

While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl.

Heat the vegetable oil in a large wok over a high heat. When the air above it is shimmering, add the garlic and stir-fry for just 20 seconds, until it smells aromatic.

Marinate the salmon up to a day ahead and you’ve got an easy, flavour-packed supper, ready in 30 minutes. Serve with some stir-fried or steamed greens and sticky white rice.

Add the salmon, skin-side down, to the center of the baking sheet. Roast until the fish flakes easily and the Broccolini is lightly charred and tender-crisp, 7 to 10 minutes.

Add the salmon, skin-side down, to the center of the baking sheet. Roast until the fish flakes easily and the Broccolini is lightly charred and tender-crisp, 7 to 10 minutes.

Add the salmon, skin-side down, to the center of the baking sheet. Roast until the fish flakes easily and the Broccolini is lightly charred and tender-crisp, 7 to 10 minutes.