Grilled Salmon with Lotus Root and Ginger-Miso Glaze

Instructions

1. 1

   Whisk together white miso paste, minced ginger, rice vinegar, honey, 1 tablespoon sesame oil, soy sauce, and lime juice in a small bowl until smooth. Set the glaze aside.

   Tip: Make the glaze up to 2 hours ahead and refrigerate for deeper flavor development.

2. 2

   Pat salmon fillets dry with paper towels and season both sides generously with sea salt and black pepper. Let sit for 5 minutes to allow the seasoning to penetrate.

   Tip: Dry salmon ensures better browning and a crispy skin when grilled.

3. 3

   Peel the lotus root and immediately slice into thin rounds, about 1/8-inch thick. Toss with 1 tablespoon sesame oil and season lightly with salt and pepper.

   Tip: Work quickly with lotus root as it can discolor; toss with oil immediately after slicing.

4. 4

   Heat your grill to medium-high heat and lightly oil the grates with vegetable oil. Place salmon skin-side down and grill for 12-14 minutes without moving, until the skin is crispy and flesh is cooked through.

   Tip: Avoid flipping the salmon; cooking skin-side down ensures even cooking and maximum crisping.

5. 5

   While salmon grills, heat a cast-iron skillet over medium-high heat with remaining 1 tablespoon sesame oil. Working in batches, pan-sear lotus root slices for 2-3 minutes per side until golden and tender.

   Tip: Don't overcrowd the pan; crispy lotus roots need space for even cooking.

6. 6

   During the last 2 minutes of salmon cooking, brush generously with the ginger-miso glaze on the flesh side, allowing it to caramelize slightly.

   Tip: Add glaze near the end of cooking to prevent burning while developing a glossy finish.

7. 7

   Transfer grilled salmon to serving plates and arrange the lotus root chips alongside. Drizzle any remaining glaze around the plate.

   Tip: Keep the salmon skin-side up for an attractive presentation.

8. 8

   Garnish each plate with sliced green onions and a sprinkle of mixed sesame seeds. Serve immediately while the salmon and lotus root are still warm.

   Tip: The contrast between warm salmon and crispy lotus root is best enjoyed right off the grill.