Grilled miso corn red pepper and asparagus on flaked salmon. Poached egg. Ponzu dressing.

Servings: 4 people
Author: Steve Paris
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Miso corn

  • 2 cobs of corn
  • 1/4 cup finely chopped parsley
  • 1 Tbsp olive oil
  • 2 Tbsp red miso or white miso if you have some already
  • 3 Tbsp butter unsalted

Ponzu dressing

  • 3/4 cup yuzu juice or grapefruit juice, or a mix of equal parts lime and orange juice
  • 3/4 cup soy sauce get a good quality one
  • 1/3 cup mirin
  • 3 Tbsp rice vinegar
  • 20 g kombu about 10cm x 10 cm
  • 10 g katsuboshi also known as dried bonita flakes
  • 2 tsp yuzu kosho optional


  • 800 g salmon fillets
  • 2 Tbsp red miso
  • 1 Tbsp crushed garlic
  • 3 Tbsp soy sauce
  • 1 Tbsp honey


  • 1 large red pepper
  • 1 bunch asparagus
  • 4 fresh eggs
  • Butter and olive oil for roasting and sautéing.


Vegetables and eggs

  • Preheat the oven to 200 degC.
  • Quarter and trim the red pepper.
  • Smear with olive oil and bake for 40 minutes.
  • Dice the red pepper into 10 cm square pieces.
  • Soak corn cobs in water for 15 minutes then drain.
  • Coat corn with olive oil and parsley and wrap in foil.
  • Bake about 20 minutes, turning occasionally.
  • Combine 3 Tbsp butter and 2 Tbsp of miso.
  • Take corn from the oven and unwrap. Coat with miso butter, return to the oven and grill until the miso caramelises, turning occasionally.
  • Allow to cool a little then remove the kernels from the cobs.
  • Trim the lower third of the asparagus (or bend until it breaks, which will normally be about a third up from the bottom). Blanch the trimmed stalks and keep in the freezer for your next stock.
  • Poach the eggs and transfer to a bowl of ice water to stop the cooking and keep cool until ready to plate. Keep a pot of hot water ready to reheat the poached eggs.


  • Remove skin and pin bones.
  • Combine the marinade ingredients then place into a bowl together with the salmon, cover with plastic wrap and put in the refrigerator for 1 hour.
  • Remove the salmon from the marinade.
  • Grill or broil the salmon fillets on both sides until reaching an internal temperature of 53 degC.
  • Allow to rest for at least 5 minutes or until cool enough to touch.

Ponzu dressing

  • Sterilise a glass jar and lid in boiling water.
  • Add all the ingredients to the jar and mix well. Add the lid.
  • Allow to steep in the refrigerator for a couple of days or up to a week.
  • Alternatively, if time is short, allow the ingredients to steep for an hour, then bring to a simmer in a saucepan. Remove from the heat and allow to cool.
  • Drain the ponzu sauce through a fine strainer and it is ready to use.


  • Flake the salmon fillets and distribute to 4 plates, spreading around a bit so that it will form a base for the vegetables.
  • Stir fry the asparagus in olive oil until bright green and still crisp.
  • Toss the corn kernels, diced red pepper, and asparagus together and spread on top of the flaked salmon.
  • Reheat the poached eggs in the pot of hot water, then transfer to the top of the corn and asparagus layer.
  • Drizzle with ponzu dressing.