2 tablespoons white miso paste
1 tablespoon tahini
1 tablespoon sugar
1/3 cup water
4 200g (7 oz.) 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, extra
1/2 cup coriander (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 non-stick 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 the 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.
Adapted from Off the Shelf: Cooking from the Pantry by Donna Hay (William Morrow and Company, 2001). Copyright 2001 by Donna Hay.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.