Honey-Miso Atlantic Salmon

Honey Miso Salmon


In a small bowl, whisk miso paste with
the canola and sesame oils, honey,
vinegar and soy sauce. In a large, shallow
glass or ceramic dish, pour the miso
marinade over the salmon fillets and turn
to coat completely. Cover with plastic
wrap and refrigerate for at least 30
minutes or for up to 1 hour.
Heat grill pan until medium-high
and lightly brush with oil. Lift the
salmon fillets from the glaze and
sprinkle both sides with the sesame
seeds. Grill over moderately-high heat
for about 3 minutes per side, or until
lightly charred and just cooked through.
Transfer the salmon to a platter, sprinkle
with scallions and serve on a bed of
steamed spinach.

1 tbsp. canola oil
1⁄4 cup red miso paste
1 tbsp. canola oil
1 tbsp. Asian sesame oil
3 tbsp. honey
1 tbsp. rice vinegar
1 tbsp. soy sauce
Eight 5-ounce salmon Fillets
1 tbsp. sesame seeds
2 large scallions, thinly sliced