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.