Crispy-Skin Salmon With Miso-Honey Sauce

Ingredients

• 2" piece fresh ginger

• 2 Tbsp. white miso

• 1 Tbsp. vegetable oil

• 1 Tbsp. unseasoned rice vinegar

• 1 Tbsp. honey

• 1 Tbsp. water

• 1 Tbsp. sesame seeds

• 3 scallions

• 4 - 4–6-oz. skin-on salmon fillets

• Kosher salt or just regular salt

• Seasoning as your prefer

Directions

1. Peel the ginger if you wish and have plenty of time on your hands, or just use a microplane grater and finely grate the ginger into a small bowl. The exterior rind of the ginger will just peel off, plus a little fiber in your diet is good for you.
2. Add Miso, oil, vinegar, honey, water into bowl with the ginger and whisk. Set aside. Save any leftover sauce as it makes a great sauce for other meals, like vegetables.
3. Heat a medium-sized skillet over medium heat and roast the sesame seeds, tossing frequently, until golden brown and fragrant. A few minutes. Don't burn them!
4. Thinly slice scallions and set aside.
5. Season the salmon with salt and other seasonings of your choice.
6. Place salmon filets skin side down in an unheated, very slightly oiled, cast iron pan, over medium heat. Do not move the filets and leave them undisturbed for 5 minutes. They will un-stick on their own when ready to be flipped.
7. Remove the pan from the heat and flip the fish and allow to cook in the warm pan for about another 1-3 minutes depending on thickness of the salmon.
8. Whisk the miso mixture before spooning it onto a plate. Place the salmon skin-side up and garnish with the scallions and sesame seeds.

Serve over rice, peas, lentils, or your choice of vegetable, or just over the Miso Sauce.