Grilled Sesame Miso Salmon
2 boneless salmon fillets, skin on (approx 200g each)
2 tsp white/yellow miso
2 tsp rice vinegar
2 tsp sake
1 tsp sesame
1/2 tsp salt
1/2 tbsp vegetable oil
Wash and pat dry the fillets. Combine the miso, rice vinegar and sake in a bowl. Rub all over the salmon and leave to marinade for 2-3 hours. Meanwhile, toast the sesame seeds and salt in a small pan and roughly grind it with a mortar and pestle. Put aside.
Heat up oil in a pan on medium-high heat. Shake off any excess marinade. Place the salmon skin side down in the pan and fry 3-4 minutes until crisp (but not burnt!). Flip over and cook the other side for another 3-4 minutes until medium done. Transfer to a serving plate and sprinkle with sesame salt. Serve with rice and a side of vegetables.
Tip: Take the salmon out of the fridge half an hour before cooking to let it come down to room temperature before frying.