Miso Salmon – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the the same product, gluten-free version, gluten-free soy sauce, honey, sesame oil, mustard and garlic into a smooth sauce.

   Bowl

   💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Marinate the fish in the marinade 20 minutes.
2. 3
   Lift the fish out of the marinade without drying it, so the coating stays on, and sprinkle the salt over the top.
3. 4
   Heat the olive oil in a heavy pan over medium-high heat.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 5
   Lay the fish in the pan in a single layer, skin side down, and fry 3–4 minutes, until the skin is golden and crisp.

   StoveFrying pan

   💡Don't move the fish for the first few minutes: once the skin is seared it releases from the pan on its own. Press lightly with a spatula at the start so the fillet doesn't curl.
5. 6
   Flip gently and fry 2–3 minutes more.

   Stove
6. 7
   Sprinkle the sesame seeds over the top.
7. 8
   Serve immediately with the lemon juice and black pepper.