Marinated Salmon with Choi Sum


To make 4 portions

  • 8 pieces Maji Leaves                                    
  • 4 pieces Blinq Blossoms                                              
  • 4 leaves Shiso Purple Leaves                     
  • 500gr salmon filet                                                                                                                        
  • 240gr cooked white rice                             
  • 2 medium pieces Choi Sum cabbage                     
  • 2 tbsp soya sauce                                          
  • 1tsp miso paste                                              
  • 1tsp Mirin                                                         
  • 1 lemon lemon juice                                     
  • 30gr fresh gratted ginger                            
  • 1tbsp honey                                                    
  • 4 tbsp Miso Sauce


  • To make the marinade, using a mixing bowl, whisk together the soya sauce, miso paste, mirin, lemon juice, ginger and honey.
  • Trim the salmon and cover the 4 portions with the marinade, making sure it goes on all sides, using a plastic bag is probably best. Leave to marinade overnight. 
  • Clean, trim and blanch the Choi sum cabbage in salty water, drain, refresh and keep aside.
  • Peel 4 Maji Leaves and cut them into julienne.
  • Remove the salmon from the bag and cut each portion into slices.
  • On the plates , place the salmon top of the cooked rice , add the julienne of Maji Leaves, the whole unpeeled Maji Leaves , the Shiso Purple Leaves, the Blinq Blossom and the Choi Sum Cabbage.
  • Add the Miso sauce and serve.

Recipe: Franck Pontais

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