3 garlic cloves
6 onions, peeled and halved, left intact at the root
60g/2¼oz fresh parsley
40g/1½oz capers
2 tbsp ghee, melted
100g/3½oz ghee
95g tin sardines in oil
2 tbsp balsamic vinegar
100g/3½oz Japanese panko breadcrumbs
2 tbsp cornflour
3 tbsp miso paste
1 tbsp paprika
½ tsp salt
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)