Grilled Miso Salmon

A quick weekday supper dish of grilled salmon fillets with miso (fermented paste usually made with soy). I actually first thought of making this when I was trying to find a recipe for my home grown aubergines. Killing two birds with one stone, I split the miso mixture between the fish and aubergine. The aubergine was a little burnt hence only a photo of the fish but can be seen in bottom right corner :D

Putting it together:

• Make a mixture of miso (I used the stronger red miso - for depth of flavour), mirin (Japanese rice wine), rice wine vinegar, grated ginger and soy sauce. Mix into a thick-ish paste.
• Wash and cut the aubergine length ways. Rub all over with oil - as aubergines are like sponges, I usually just rub them with oil instead of putting the oil in the pan. Of course there are exceptions, like when I'm feeling really greedy and want yummy aubergine soaked in oil :) Put the aubergine into a hot pan and cook for a few minutes until slightly charred and soft. Turn over to cook the other side. At this point add some water to the pan (a 1/4 of a cupful should so) and cover the pan. The water should hiss and sizzle quite rapidly. Cook until the water has evaporated. Give the aubergine a little prod - if it's soft, it's cooked. If not add a little bit more water and put the lid back on.
• In the meantime, clean the fish and pat dry. When the aubergine is cooked through and soft, take it off the heat and lay the pieces of fish in the pan. Spread the miso mixture evenly over the fish and vegetables. Put the pan under a hot grill until the miso mixture is brown and bubbly.
• This was served with rice, a sprinkling of black sesame seeds and a salad. The salad consisted of steamed broccoli and sugar snap peas tossed in a dressing of rice wine vinegar, grated ginger and garlic, soy sauce, sesame oil and oil.
  

Verdict?
It was very yummy and pretty healthy ... I felt that I was being good after I ate it. It was all good oil anyway ;)