Miso-Crusted Salmon with Fennel Salad
- 2 tablespoons white miso paste
- 1 tablespoon tahini
- 1 tablespoon sugar
- 1/3 cup water
- 4 7 -ounce pieces fresh salmon or ocean trout
- 2 small fennel bulbs, very thinly sliced
- 1 cucumber, shredded
- 1/4 cup lime juice
- 1 tablespoon fish sauce
- 2 tablespoons sugar
- 1/2 cup cilantro leaves
- Place the miso, tahini, sugar, and water in a saucepan and stir over low heat for 2 minutes or until thickened.
- Heat a nonstick frying pan over medium to high heat.
- Add the salmon, skin side down, and cook for 3 minutes or until crisp.
- Brush the salmon with miso sauce, turn, and cook for 1 minute.
- For the fennel salad, combine the fennel, cucumber, lime juice, fish sauce, sugar, and coriander leaves.
- To serve, place the fennel salad on plates and top with the salmon.
- Serve with the remaining miso sauce.
white miso, tahini, sugar, water, salmon, fennel bulbs, cucumber, lime juice, fish sauce, sugar, cilantro
Taken from www.foodnetwork.com/recipes/miso-crusted-salmon-with-fennel-salad-recipe.html (may not work)