Ingredients
- 2 tablespoons White miso paste
- 1 tablespoon Tahini
- 1 tablespoon Sugar
- 1/3 cup (2 ½ fl oz)Water
- 4 x 200 gms (7 oz) Pieces fresh salmon or (ocean trout fennel salad
- 2 Small fennel bulbs (Very thinly sliced)
- 1 Cucumber (Shredded)
- 1/4 cup (2 fl oz) Lime juice
- 1 tablespoon Fish sauce
- 2 tablespoons Sugar (Extra)
- ½ cup Coriander (cilantro) leaves
Instructions
- 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.
Notes
Serves 4.