A delicious Japanese inspired dish..
- Combine the miso, honey, sesame oil and one tablespoon of water to make a paste. Brush over the salmon and allow to sit in the fridge for 1 hour.
- Heat a non stick frying pan (you need a light spray of olive oil) and cook until your desired texture.
- Heat the coconut oil in a large fry pan or wok, add the garlic, ginger, carrot, cabbage, capsicum, spring onions and sprouts and stir fry for one to two minutes. Do not over cook the vegetables they should be crisp. Add the rice vinegar, tamarin, extra sesame oil and mix through quickly.
- Divide the vegetables between four plates, top with a portion of salmon and sprinkle with sesame seeds. Serve garnished with fresh coriander.