Preheat broiler. Place the miso, mirin and honey in a medium bowl and mix to combine.
Place salmon on large baking sheet lined with aluminium foil. Brush each side of the salmon with the miso marinade. Cook the salmon, in 2 batches, for 4 minutes or until golden and slightly charred. Set aside and keep warm. Place on a plate with amaranth leaves and sprinkle with Katayama’s Shichimi Togarashi to serve.
Buy freshly ground shichimi togarshi from Katayama.