Miso ginger crispy skinned salmon

Ingredients

Makes 2 portions

2 salmon fillets

2 garlic cloves, sliced

1 tbsp of ghee

Salt and pepper to taste

Miso ginger sauce

1 tsp of ginger, grated to a paste

1 garlic clove, grated to a paste

1 tbsp of brown rice miso paste

1 tbsp of smooth peanut butter (100% peanuts)

1/2 tsp of rice vinegar

1 tsp of tamari

4 tbsp of water

Instructions

1) Season salmon fillets with salt and pepper. Heat ghee in a nonstick or cast iron pan, over medium heat. Add garlic, and let fry. Once golden brown, remove from pan and set aside. In the same pan add salmon fillets skin side down, and let cook about 15 min, basting with ghee occasionally. Don’t move fillets around so the skin would get really crispy.

2) While the salmon is cooking, make the sauce. In a bowl, mix garlic, ginger, miso paste and peanut butter. Stir in rice vinegar and tamari, then slowly incorporate water.

3) Pour sauce on a plate and place the salmon on it skin side up. Sprinkle fried garlic on top and serve with vegetables of your choice. Here I grilled a pak choy and purple sprouted broccoli.