Lacquered with an umami-rich miso glaze and grilled to golden perfection, this tender salmon is sure to be a lip-smacking highlight on your weeknight menu. Served with spring veggies tossed with a creamy dressing – it's a crunchy and vibrant light-touch.
Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While rice is cooking, continue with step 2.
Preheat grill to high. Place miso paste, sesame oil, sugar and 40ml (2 tablespoons) hot water in a bowl and mix to combine.
Coat fish in ½ the miso marinade and place, skin-side down, on a baking tray. Place under grill for 8–10 minutes or until golden brown and just cooked through. While fish is cooking, continue with step 4.
Place rice wine vinegar, soy sauce and aioli in a bowl big enough to fit the slaw. Season with salt and pepper and mix to combine.
Finely shred cabbage. Trim snow peas and chop into thirds.
Add snow peas and cabbage to the bowl with the dressing and mix to coat. Divide rice between bowls and top with miso salmon and slaw. Serve with remaining marinade.