2 x 175g wild salmon fillets
1 tsp miso paste
1 tbsp sesame seeds
1½ tsp wasabi paste
2 tbsp mayonnaise
lime wedges, to serve
Heat the oven to 140C/fan 120C/gas 1. Put the salmon skin-side down on a non-stick baking tray and smear the miso paste over the top.
Brown the sesame seeds gently in a dry frying pan.
Scatter them over the salmon, pressing them into the miso.
Bake for 12-15 minutes.
Meanwhile, mix the wasabi with the mayonnaise and put a tbsp on each plate with the salmon and lime.