Bart's Recipes
Preheat the oven to 180 degrees Celsius. Mix the miso paste, maple syrup, and grated ginger in a small bowl until smooth to make a glaze. Cut the carrot into thin strips and trim the ends of the sugar snap peas if needed. Place the wild salmon fillet on a baking sheet and brush the top of the fish evenly with the prepared miso glaze.
Slide the baking sheet in the middle of the oven and bake the salmon for 10 to 12 minutes until cooked through. Meanwhile, set a wok over high heat and warm a splash of sesame oil once the wok is hot.
Add the sugar snap peas, carrot strips, and handful of baby corn to the wok. Stir-fry the vegetables for about three to four minutes continuously, so they stay tender-crisp. Finish the vegetables with a splash of soy sauce and toss everything together one last time vigorously.
Remove the salmon from the oven once the fish is cooked through and the glaze is lightly caramelized. Transfer the warm stir-fried vegetables to a plate and place the glazed salmon fillet directly on top.
