Miso marinated salmon with wasabi mash

By: Nikki and Jordan Shearer

Check out this recipe for miso-marinated salmon with wasabi mash by Masterchef NZ runners-up Nikki and Jordan Shearer.

Salmon _wasabi

Serves 4

In the mash, we use Kewpie mayonnaise which is a popular Japanese mayo, made with rice vinegar. If you haven’t tried it yet, give it a go, you can get it from most supermarkets - it also comes in a soft squeezy bottle, perfect for travel.


  • 4x 175-200g Salmon Fillets, skin on and bones removed
  • 3 packets instant miso soup
  • 2 Tbsp cooking oil
  • 4 large agria potatoes
  • 4 Tbsp kewpie mayonnaise
  • 1-2 tsp wasabi
  • 4 heads of bok choy, cleaned and halved lengthwise
  • 1 tsp sesame oil
  • salt and pepper


  1. Spread miso paste over the salmon fillets, avoiding the skin side, and leave to marinate in refrigerator.
  2. Peel and chop potatoes and boil in salted water until soft. Drain, and mash, adding wasabi and kewpie mayo. Season with salt and pepper. Keep warm until ready to serve.
  3. Heat cooking oil on a medium heat, add salmon skin-side down and cook for approximately 4 minutes until skin is crispy. Turn salmon and cook for a further 1-2 minutes depending on thickness. Remove salmon from pan and rest. Your salmon should be medium and translucent when sliced.
  4. Turn heat to high and add sesame oil and ¼ cup water to pan.
  5. Cover and steam bok choy for 2 minutes until cooked. Season.

To serve

  1. Spoon mash onto plates topping with salmon and bok choy.

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