Grilled Salmon with Daikon and Miso Glaze

Instructions

1. 1

   Prepare the miso glaze by whisking together white miso paste, melted butter, rice vinegar, honey, soy sauce, minced ginger, and minced garlic in a small bowl until smooth. Set aside.

   Tip: Make the glaze while your grill heats to save time during cooking.

2. 2

   Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Brush the daikon rounds lightly with 1 tablespoon of olive oil and season with a pinch of salt.

   Tip: Drying the salmon ensures a crispy skin when seared.

3. 3

   Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and sear for 4-5 minutes without moving them.

   Tip: Resist the urge to flip early; the skin will release naturally when crispy.

4. 4

   Carefully flip the salmon and cook for another 2-3 minutes until the flesh is opaque and flakes easily. Transfer salmon to a warm plate.

   Tip: Salmon continues to cook after removal, so don't overcook at this stage.

5. 5

   In the same skillet, add the daikon rounds and grill them for 3-4 minutes per side over medium heat until they develop light golden-brown marks and become tender.

   Tip: Work in batches if needed to avoid overcrowding the pan.

6. 6

   Return the salmon to the skillet and spoon the miso glaze generously over each fillet. Reduce heat to low and let the salmon warm through for 1-2 minutes.

   Tip: The glaze will caramelize slightly and coat the salmon beautifully.

7. 7

   Arrange the grilled daikon rounds on serving plates, top with a glazed salmon fillet, and drizzle any remaining glaze from the pan around the plate.

   Tip: Work quickly to serve while everything is still warm.

8. 8

   Garnish each plate with sliced scallions and toasted sesame seeds before serving.

   Tip: Fresh garnishes add brightness and crunch to contrast the rich salmon.