Ingredients:

  • 3 Tbsp White Miso (Shiro Miso)
  • 1 Tbsp Mirin
  • 1 Tbsp Low Sodium Soy Sauce
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Grated Fresh Ginger
  • 1 tsp Maple Syrup
  • 4 (170 g) Salmon Fillets
  • 1 Tbsp Avocado Oil
  • 0.5 tsp Fine Sea Salt
  • 1 Tbsp Toasted White Sesame Seeds
  • 1 tsp Black Sesame Seeds
  • 2 Scallions, thinly sliced

Instructions:

  1. Whisk the 3 Tbsp white miso, 1 Tbsp mirin, 1 Tbsp soy sauce, 1 tsp sesame oil, 1 tsp ginger, and 1 tsp maple syrup in a small bowl.
  2. Pat the 4 salmon fillets bone dry with a paper towel and sprinkle with the 0.5 tsp sea salt.
  3. Heat the 1 Tbsp avocado oil in your skillet over medium high heat until the oil shimmers and barely begins to smoke.
  4. Place the salmon in the pan, skin side up (if they have skin), and cook for 3 minutes until a golden crust forms.
  5. Carefully flip the fillets over using a flexible spatula.
  6. Brush the miso mixture generously over the top of each seared fillet.
  7. Continue cooking for another 3 to 4 minutes until the sides of the salmon look opaque.
  8. Remove from heat and immediately sprinkle with the 1 Tbsp white and 1 tsp black sesame seeds.
  9. Top with the sliced scallions and let the fish rest for 3 minutes before serving.