Salmon fillet with no bones
Yellow Miso paste
Sesame oil
Ground black pepper
Salt
Score the salmon fillet on the fleshy part, not on the skin.
Mix the miso paste, sesame oil, salt and pepper and massage it on to the salmon fillet. Put the fillet and the marinade in a ziplock bag and marinate for 2 days.
After 2 days, rinse the fillet under cold running water then pat dry with a paper towel. Preheat a grill pan on the stove. Spray on both sides with oil and grill on the pan, flesh side first. Flip when cooked, and finish cooking on the skin side.
*Serve with a salad, steamed asparagus or brown rice lightly seasoned with salt, toasted sesame seeds and sesame oil.
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