Miso Salmon

1. 1

   Brush each side of the salmon fillets with miso-tamari mix.

2. 2

   Wrap in plastic and refrigerate for 30 minutes.

3. 3

   Heat a non stick pan over medium low heat until quite hot.

4. 4

   Unwrap the salmon and wipe off any excess miso.

5. 5

   Pat the salmon with a small amount of grapeseed oil and press into the hot pan.

6. 6

   Cook on the first side for 2 minutes.

7. 7

   Turn the fillets over and remove the pan from the heat.

8. 8

   Allow the salmon to remain in the pan for 2 to 3 minutes.

9. 9

   In the meantime, make the salad.

10. 10

    Combine all the ingredients a large cup, and using a hand blender, blend until smooth.

No additional tips available.