Miso Encrusted Salmon with Fennel Salad
2 tablespoons white miso paste
1 tablespoon tahini
1 tsp sugar
75 ml water
2 x approx 200g pieces of fresh salmon or ocean trout with skin on
Oil for cooking
1 largel fennel bulb very thinly sliced
1 cucumber shredded
Juice of 1/2 lime
½ tsp fish sauce
1 tsp sugar
Large bunch of fresh coriander leaves
Have your salad ingredients prepared.
To cook the salmon.
Place the miso, tahini, sugar and water in a saucepan and stir over a low heat for 2 minutes. Take off heat.
Heat a non-stick frying pan over medium/high heat. (approx 3 min for gas and 5 for electric) Make sure it’s nice and hot but not smoking.
Make sure the salmon is completely dry (dab with kitchen paper before cooking)
Season the fish skin with a good pinch of sea salt, do this just before cooking otherwise the salt will pull moisture out of the fish skin and it will be wet again. You want it completely dry.
Add a bit of oil to the pan and note it should be simmering but not smoking.
Put the salmon in skin down, it should make a sizzling noise.
Cooking time depends on thickness mine were approx 1 inch thick and I did 7 min skin side and 2 minute flesh
When you are ready to turn the salmon brush the flesh side of the fish with the miso sauce turn and cook for the time required.
For the fennel salad, combine the fennel cucumber and coriander together in a bowl. Mix up the dressing and then put 1 tablespoon at a time through the salad. You wont need all the dressing, you just want to wet the ingredients.
To serve, place the fennel salad in the middle of the plates and put the salmon on top skin side down. Serve with remaining miso sauce.