GORDON RAMSAY Salmon with Pak choi & shiitake mushrooms INGREDIENTS 4 skinless salmon fillets, cut from

m the thick end, about 140g/ 5-6oz each For the Marinade: 2 tbsp miso paste 1 tbsp mirin tbsp sesame oil tbsp sake tbsp light soy sauce 1 tbsp caster sugar or honey Freshly ground black pepper Pak choi and shiitake: 500g Pak choi/ 18 oz, washed and drained 200g/ 7 oz shiitake mushrooms, cleaned and stalks removed 1 tbsp groundnut oil 1 garlic clove, peeled and finely chopped 1 inch of fresh root ginger, peeled and shredded Sea salt and freshly ground black pepper 1 tbsp light soy sauce 1 tbsp fish sauce 2 tsp rice wine vinegar 1 tbsp sesame seeds, to sprinkle METHOD Check the salmon fillets for pin bones, removing any you find with kitchen tweezers. Mix all the marinade ingredients together in a small bowl to make a smooth paste and spread this all over each fillet to coat. Place the salmon fillets in a wide dish, cover with cling film/ ceram wrap and leave to marinate in the fridge for at least 30 minutes, preferably over night. Trim the pak choi, cutting off the base and separating the leaves. Cut off the green leaves and set aside; finely slice the stalks. Cut off and discard the woody stalks from the shiitake mushrooms, then slice thickly. Heat the oven to 220C/Gas 7/ 425oF. Place the salmon fillets on a non-stick or lightly oiled tray and bake for 57 minutes until cooked around the edges but still medium rare in the centre. The fillets should feel slightly springy when pressed. Transfer to a warm plate and set aside to rest in a warm place. Meanwhile, to cook the vegetables, heat the oil in a wok or large frying

GORDON RAMSAY pan over a medium heat. Tip in the garlic and ginger and stir-fry for a minute until golden. Add the mushrooms, season lightly and stir-fry for about 2 minutes until any juices released have been cooked off. Add the pak choi leaves and stalks followed by the soy sauce, fish sauce and rice wine vinegar. Stir-fry for another minute until the pak choi has just wilted. Place a salmon fillet on each warm plate and spoon the stir-fry alongside. Add a sprinkling of sesame seeds and serve, with bowls of steamed rice.