3 garlic cloves
6 onions, peeled and halved, left intact at the root
60g/2¼oz fresh parsley
40²µ/1½´Ç³ú capers
2 tbsp ghee, melted
100²µ/3½´Ç³ú ghee
95g tin sardines in oil
2 tbsp balsamic vinegar
100²µ/3½´Ç³ú Japanese panko breadcrumbs
2 tbsp cornflour
1 tbsp paprika
½ tsp salt
3 tbsp miso paste
1.5kg/3lb 5oz side of salmon, de-scaled and pin-boned (ask your fishmonger to separate the salmon and skin but keep the skin)