Method:

Miso Glaze:

1. Combine miso paste, mirin and sugar into a stainless-steel based pot. Heat on a medium heat until sugar is dissolved. Set aside to keep warm. Heat a seasoned wok or non-stick pan over high heat.

Togarashi Crackers:

1. Mix sesame and olive oil together. Split pita bread and drizzle with oil mix, sprinkle with togarashi and sea salt. Bake crackers in a pre-heated oven at 180c for 3-4 minutes until crisp.

Sesame Dressing with Yuzu and Wakame:

1. Soak wakame in hot water until softened, combine softened wakame with sesame dressing and yuzu juice. Mix well

Salmon:

1. Slice salmon lengthways to approximately 2-3cm thickness. Heat pan, brush salmon vegetable oil, season with salt and pan fry until golden brown. Remove salmon from pan and add to prepared miso caramel.

Seared Avocado:

1. Cut avocado into quarters, sear the outside flesh of the avocado with the blow torch until sear and black.

To Serve:

1. Place a generous amount of sesame dressing in a serving bowl, add salmon and dollops of kewpie wasabi. Garnish with shards of togarashi crackers.

Our friends at Wine Selectors suggest pairing this dish with a Pinot Noir.