Japanese Miso-Glazed Salmon with Asparagus, Peas & Mint Gremolata

Method

1. 01

   **Make the miso glaze:** In a small bowl, whisk together your miso paste, mirin, soy sauce (or tamari), sesame oil, honey, and grated garlic until smooth. Set aside.

2. 02

   **Marinate the salmon:** Pat your salmon fillets dry with paper towels and season the flesh side with black pepper. Spoon half the miso glaze over the flesh side of each fillet and spread evenly. Let the salmon marinate at room temperature for at least 10 minutes while you prep everything else.

3. 03

   **Make the mint gremolata:** In a small bowl, combine your chopped fresh mint, lemon zest, grated garlic, and olive oil. Mix well and season with a pinch of flaky sea salt. Set aside — this is best made fresh and added right before serving.

4. 04

   **Blanch the vegetables:** Bring a medium pot of salted water to a boil. Add your asparagus and cook for 2 minutes, then add your peas and cook for 1 more minute. Drain and immediately transfer to a bowl of ice water to stop the cooking and lock in the bright green color. After 1 minute, drain and pat dry.

5. 05

   **Sear the salmon:** Heat your cast iron skillet over medium-high heat and add your olive oil. Once the oil is shimmering, place the salmon fillets skin-side down in the pan. Press lightly with a spatula to ensure full contact. Cook for 4–5 minutes until the skin is deeply golden and crisp, and the flesh is opaque about three-quarters of the way up.

6. 06

   **Glaze and finish:** Flip the salmon gently and brush or spoon the remaining miso glaze over the skin side. Cook for another 2–3 minutes until the glaze is caramelized and the salmon is just cooked through (it should still be slightly translucent pink in the very center). Remove from heat.

7. 07

   **Sauté the vegetables:** While the salmon rests for 1 minute, wipe the skillet clean with a paper towel (use tongs to be safe). Return the pan to medium heat with a drizzle of olive oil. Add your drained asparagus and peas and toss for 1–2 minutes just to warm through and lightly coat them in the residual pan flavor. Season with a pinch of kosher salt.

8. 08

   **Plate and serve:** Divide the sautéed asparagus and peas between two plates. Place a glazed salmon fillet on top or alongside. Spoon your mint gremolata generously over the vegetables and the salmon. Scatter sesame seeds on top, and serve with lemon wedges and steamed rice on the side if desired.