Salmon Steak with Miso Shallot Emulsion

Oven-softened shallots and miso replace egg yolks for a mayonnaise-like result in this dish's sauce. Thin the sauce with a little water and vinegar to create a salad dressing.




  1. Cut the shallots in half and bake at 150°C for 1 hour
  2. Remove the skin of the shallots and put in a blender with miso and lemon juice, blend smooth
  3. Add the almond oil slowly until emulsified
  4. Season with salt to taste
  5. Season the salmon steaks with salt and fry in a griddle pan
  6. Arrange the spring greens and salmon on a plate and top with a generous dollop of the miso shallot emulsion