Duke Sauvignon Blanc - Miso Watermelon and Cucumber Salad served with Sesame Pan fried Fish, best summer salad recipe

Miso watermelon and cucumber salad served with sesame pan-fried fish

Sauvignon Blanc

Serves 4

Chef Mariza de Jager


  • ½ watermelon, seeds and rind removed, cut into cubes

  • 1 Tbsp miso paste

  • ½ cup rice vinegar

  • ¼ cup sesame oil

  • 3 Tbsp soy sauce

  • 2 Tbsp lemon juice

  • pinch of salt

  • 1 whole fillet cape salmon, cut in 4 portions

  • salt and white pepper

  • black & white sesame seeds

  • 1 medium cucumber, cut in slices

  • 1 bunch spring onion, sliced diagonally

  • 1 cup fresh coriander


  1. Place watermelon in plastic container or sealable plastic bag.

  2. Blend miso, rice vinegar, sesame oil, soy sauce, lemon juice and salt until smooth.

  3. Pour over watermelon and allow to marinade for at least 4 hours.

  4. Heat a pan over medium heat, remove melon from marinade and cook in pan until lightly caramelized and dried out; allow to cool.

  5. Bring reserved marinade to a boil in a small saucepan and reduce until thickened.

  6. Season fish and fry in pan until browned on all sides. Sprinkle with black and white sesame seeds and bake in oven until cooked for 15 minutes.

  7. Arrange cucumber and watermelon on plate and drizzle with reduced miso reduction.

Sprinkle fish with spring onion and coriander, and serve with a glass of DUKE Sauvignon Blanc.