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1
Pour the miso paste, castor sugar, mirin and sake in a saucepan over medium heat and stir constantly until the ingredients have all melted.
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2
Set aside to cool.
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3
Cut the salmon into 3/4 inch cubes and place in a non-reactive dish.
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4
Pour the cooled miso mixture over the fish and marinate in the fridge for 2 days.
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5
On the day of serving, preheat the oven to 480F Cut the sweet potatoes into 3/4 inch cubes and place on a baking tray.
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6
Squeeze the juice from the two lemons (reserve the lemon skins)and mix it with the 2 oz.
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7
olive oil, poppy seeds and some salt and pepper.
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8
Pour this dressing over the sweet potatoes, then for extra flavour, add the lemon skins to the baking tray.
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9
Roast for 25-30 minutes or until the potatoes are cooked through.
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10
While the potatoes are roasting, take the salmon from the fridge and remove it from the marinade.
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11
Line another baking tray with greaseproof paper and place the fish on it.
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12
When the potatoes have cooked for 20 minutes, place the fish in the oven and reduce oven heat to 425F and continue cooking for approximately 10 more minutes or until salmon is done.
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13
Divide the spinach among 4 serving bowls or a serving platter.
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14
When the potatoes and salmon are cooked, remove from the oven and place on top of spinach.
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15
Drizzle each bowl with some of the extra virgin olive oil, and season with salt and pepper to taste.
