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1
On a large plate, coat the salmon fillets with the miso.
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2
Wrap the fillets in plastic and refrigerate overnight.
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3
Fill a large bowl with ice water.
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4
Cook the asparagus in a skillet of salted boiling water until crisp-tender, about 3 minutes.
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5
Transfer the asparagus to the ice bath to cool, then drain and pat dry.
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6
In a small saucepan, heat 1 tablespoon of the olive oil.
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7
Add the shallot and cook over moderate heat, stirring, until softened, about 2 minutes.
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8
Add the black garlic and fish stock and cook over moderate heat until the stock is reduced to 1/3 cup, 7 to 8 minutes.
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9
Stir in the cream and cook over moderately low heat, stirring occasionally, until the sauce is thickened, about 10 minutes.
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10
Transfer the sauce to a blender and puree until smooth, then strain through a fine sieve set over a small saucepan, pressing on the solids.
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11
Season with salt and pepper and keep warm.
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12
Wipe the miso off of the salmon fillets and rinse them; pat thoroughly dry.
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13
In a large nonstick skillet, heat 2 tablespoons of the olive oil.
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14
Cook the salmon skin side down over moderate heat until the skin is golden brown and crisp, 3 to 4 minutes.
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15
Turn the fillets and cook over moderately low heat until just opaque throughout, 3 to 4 minutes longer.
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16
Transfer the salmon to a plate to drain briefly.
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17
Wipe out the skillet and add the remaining 1 tablespoon of olive oil.
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18
Add the asparagus, season with salt and pepper and cook over moderate heat, stirring, until warmed through, 2 minutes.
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19
Transfer the asparagus to plates.
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20
Top with the salmon fillets and drizzle with some of the black garlic sauce.
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21
Serve the remaining sauce on the side.
