Charred Miso Honey Salmon

Method

1. 01

   Whisk the miso, honey, soy sauce and rice vinegar in a small bowl until smooth. Pat the salmon skin bone-dry with paper towels.

2. 02

   Brush half the glaze over the flesh side of the salmon. Reserve the rest for basting.

3. 03

   Heat a cast iron pan over high heat. Once smoking, lay the salmon skin-side down and press firmly for 30 seconds to prevent curling.

4. 04

   Cook undisturbed for 4 minutes, then flip. Baste with the remaining glaze and cook for another 2 minutes for a caramelised crust.

5. 05

   Wilt the bok choy in the same pan for a minute. Plate everything, scatter with sesame, serve.