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1
In a small bowl, whisk the water with 1/2 cup of the miso and 1/4 cup of the soy sauce.
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2
Put the salmon fillets in a sturdy, resealable 1-gallon plastic bag.
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3
Add the miso mixture, seal the bag and turn to coat the salmon.
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4
Refrigerate for at least 4 hours and up to 8 hours.
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5
Meanwhile, finely grate the ginger in a fine strainer set over a small bowl.
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6
Press to extract as much ginger juice as possible.
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7
Stir in 1 tablespoon of the rice vinegar and the shallots and let stand at room temperature for 1 hour.
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8
Preheat the oven to 350.
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9
In a small bowl, whisk the remaining 1 1/2 tablespoons of miso with 1 teaspoon each of soy sauce and rice vinegar with the honey and sesame oil.
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10
Set a large cast-iron skillet over high heat for 3 minutes.
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11
Remove the salmon fillets from the marinade and pat dry.
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12
Add the vegetable oil to the skillet and heat until shimmering.
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13
Add the salmon fillets, skin side down and cook over high heat until the skin is well-browned and crisp, about 3 minutes; turn and cook for 1 minute longer.
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14
Transfer the fillets to a rimmed baking sheet, skin side up, and bake for 6 minutes, or until medium.
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15
In a bowl, toss the endives and shiso.
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16
Lift the pickled shallots out of the marinade and add them to the salad.
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17
Spread the miso-honey sauce on plates.
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18
Top with the salmon fillets and serve the salad alongside.
