Crispy Skin Salmon with Nori Salt and Miso Emulsion

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Place baby kumara, flesh-side-up on prepared tray. Toss with a drizzle of olive oil, season with salt and pepper and sprinkle over sesame seeds. Bake for about 30 minutes, until kumara are tender and sesame seeds are golden.
2. Slice bok choy in half lengthways; thinly slice white part of spring onions into 8cm lengths; mix vinegar with water. Set all aside.
3. Pat salmon dry with paper towels and remove any remaining scales or pin bones. Cut into 2-3 pieces and sprinkle with nori salt. When baby kumara have 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare or until cooked to your liking. Set aside to rest for 2-3 minutes. Discard oil from pan and wipe pan clean with paper towels. Return dry pan to medium-high heat.
5. Sauté spring onions and bok choy for about 1 minute, until spring onions are starting to brown. Add vinegar/water mixture to pan and steam veggies for about 1 minute, until starting to wilt. Remove from heat and toss through all remaining Asian sauté ingredients. Season with salt and pepper.
6. spoon miso emulsion onto plates and smooth out into a circle. Divide baby roasted kumara and Asian sauté between plates. Top with salmon, skinside-up and sprinkle over pickled ginger and teriyaki nori.