4 servings
4 servings
Ingredients
- 4-4 ounce center-cut salmon filets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup white miso
- 2 tablespoons honey
- 1 tablespoon water
- 2 teaspoons lime juice
- 1 teaspoon mirin
- 1 teaspoon grated ginger
- 1 garlic clove, smashed, minced
- 1/4 teaspoon sesame oil
- 1/2 tablespoon avocado oil
- 2 scallions thinly sliced up to 1-inch of green
Preparation
- Towel dry salmon and season with salt and pepper. Place in a non-reactive pan in refridgerator for 2 hours
- In a small bowl whisk together miso, honey, water, lime juice mirin, ginger, garlic, and sesame oil until combined. Set aside
- Pre-heat griddle on high for 5 minutes, then reduce heat to medium-high. Set broiler rack on middle rack.
- Remove salmon from refridgerator and place avocado oil on heated griddle and spread evenly
- Sear salmon, skin side down, for 2 minutes
- Place salmon in a roasting pan and generously brush miso glaze over salmon
- Place salmon in the broiler in the middle of rack. Cook for 5 minutes, until glaze is set, and internal temperature is above 145°F.
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