Ingredients
- 2 tablespoons white miso paste
- 1 tablespoon tahini
- 1 tablespoon sugar
- 1/3 cup water
- 4 7-ounce pieces fresh salmon or ocean trout
fennel salad:
- 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
Directions
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.
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By deeelamont_5622120
Ellsworth , ME
on November 07, 2007
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Loved, loved this recipe. I love miso and the tahini gave it that extra something. I would recommend straining the cucumber after shredding it, using a paper towel or perhaps a seedless cuke?
Definately will be making this again.
By aycaramba
St-Laurent
on October 26, 2006
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I have wanted to try miso in my recipes for a long time. So I actually had to go and find some. Then I searched for a recipe and found this one. It was absolutely delicious. My salmon didn't have skin on it but it turned out fabulous. I gave some to my neighbour whose husband is difficult with sauces and even he loved it!! The fennel salad is crunchy and refreshing and does a great job of balancing the salmon.
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