Japanese salmon pot

Tam West

Ingredients

150 g	Baby spinach
4 pieces	Boneless salmon fillets, fresh (Main)
2 Tbsp	White miso paste
½	Daikon, peeled and cut into fine shreds or chunks
250 g	Shiitake mushrooms, or other mushrooms, thinly sliced (Main)
3	Spring onions, trimmed and sliced
4 cups	Dashi stock, hot
2 Tbsp	Salmon roe, optional
1 serving	Ponzu, for dripping over
4 servings	Steamed rice

Directions

1. Heat the oven to 150C.
2. Place the spinach in the base of an ovenproof dish. Rub the salmon with the miso. Arrange the salmon, daikon, mushrooms and spring onion in the dish.
3. Pour over the hot stock, cover and place in the oven for 15 minutes until the salmon is just cooked. Try not to overcook the salmon, remember it keeps cooking in the hot liquid once removed from the oven.
4. Remove from the oven and serve in small bowls withdollops of salmon roe, if using.
5. Have a small dish of ponzu sauce for dripping over and serve with a bowl of steamed rice to complete the meal.