Miso-Crusted Salmon with Fennel Salad

1. 1

   Place the miso, tahini, sugar, and water in a saucepan and stir over low heat for 2 minutes or until thickened.

2. 2

   Heat a nonstick frying pan over medium to high heat.

3. 3

   Add the salmon, skin side down, and cook for 3 minutes or until crisp.

4. 4

   Brush the salmon with miso sauce, turn, and cook for 1 minute.

5. 5

   For the fennel salad, combine the fennel, cucumber, lime juice, fish sauce, sugar, and coriander leaves.

6. 6

   To serve, place the fennel salad on plates and top with the salmon.

7. 7

   Serve with the remaining miso sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.