Miso Glazed Salmon

Ingredients

• 170g (6 oz) salmon fillet, skin on
• 60g (1/3 cup) white rice, dry
• 20g (1 tbsp) white miso paste
• 10g (1.5 tsp) honey
• 10g (2 tsp) soy sauce
• 1cm ginger (4g), grated
• 120ml (1/2 cup) water, for the rice
• 1 tsp rice vinegar; 2 spring onions, sliced; 1 tsp sesame seeds

Method

1. Cook the rice in the 120ml water: boil, cover, lowest heat 10 min, rest 10 min.
2. Heat the grill / broiler to high with the shelf about 15cm / 6in from the element.
3. Whisk the miso, honey, soy, ginger and vinegar into a thick paste.
4. Pat the salmon dry and sit it skin-side down on a lined tray. Spread half the glaze over the top.
5. Grill 6-7 min without turning, to 52C / 125F at the thickest point for medium.
6. Watch it from minute 5. Miso and honey both carry sugar and go from lacquered to black in under a minute.
7. Brush the remaining glaze over the hot fish, then serve on the rice with spring onion and sesame seeds.