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